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  • Mediterranean Grilled Vegetable Tagine

    1 vote
    Mediterranean Grilled Vegetable Tagine
    Servings: 4
    by Racheal Werner (Colorado Potato Administrative Committee)
    9 recipes
    >

    Ingredients

    • 1 small red onion
    • 2 red bell peppers, quartered
    • 1 green bell pepper, quartered
    • 2 teaspoons balsamic vinegar
    • 1/2 teaspoon kosher salt, divided
    • 1 teaspoon olive oil, divided
    • 1 3/4 cups chopped onion
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon fennel seeds, crushed
    • 1/4 teaspoon ground cinnamon
    • 1 1/4 cups water, divided
    • 1/4 cup sliced pitted green olives
    • 1/4 cup golden raisins
    • 1/4 teaspoon freshly ground black pepper
    • 1 (28-ounce) can diced tomatoes, undrained
    • 6 small red potatoes, quartered
    • Cooking spray
    • 2/3 cup uncooked couscous
    • 1/4 cup pine nuts, toasted

    Directions

    1. Cut red onion into 4 wedges, leaving root end intact. Place red onion, bell peppers, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon oil in zip-top plastic bag. Seal bag; toss well to coat.
    2. Prepare grill.
    3. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; suate 3 minutes. Add cumin, fennel, and cinnamon; saute 1 minutes. Add 1/4 teaspoon salt, 1/4 cup water, olives, raisins, black pepper, tomatoes, and potatoes; bring to a boil. Cover, reduce heat, and simmer 25 minutes or potatoes are just tender.
    4. Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.
    5. Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve tomato mixture over couscous. Top with grilled bell peppers and red onions; sprinkle with pine nuts.

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