Mediterranean Grilled Vegetable Tagine

Day 3 of vegetarian week! Okay, more accurately it’s day 3 of 3 days of vegetarian recipes but that doesn’t sound as interesting, now does it? Anyway, day 3. How the heck am I going to follow up those quesadillas?! Well, by taking a tour of the other side of the Atlantic Ocean, of course! 🙂

The tagine is a traditional North African dish named after the pot it was cooked in. Add the Mediterranean flavors of balsamic vinegar and olive oil and fabulous grilled vegetables and you’ve got dinner! Serve it over couscous and enjoy!

Mediterranean Grilled Vegetable Tagine
Recipe from Cooking Light

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 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

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 olive oil in a zip-top plastic bag. Seal bag; toss well to coat.


2. Prepare grill.

3. Heat 1/2 teaspoon oil in large nonstick skillet over medium-high heat. Add chopped onion and garlic; saute 3 minutes.


Add cumin, fennel, and cinnamon; saute 1 minute.  Add 1/4 teaspoon, 1/4 cup water, olives, raisins, black pepper, tomatoes, and potatoes; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are just tender.


4. Remove bell peppers and red onion from bag; discarding marinade; place on grill rack coated with cooking spray.  (Or, a cast iron grill pan works in a pinch!) 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 peppers and onions; sprinkle with pine nuts.


Yields 4 servings (serving size: 1 1/4 cups tomato mixture, 1/2 cup couscous, 1/2 cup grilled vegetables, and 1 tablespoon pine nuts)
Calories 462 (14% from fat); Fat 7.1g (sat 1g, mono 3.2g, poly 2.2g); Protein 15.8g; Carb 95.5g; Fiber 13.9g; Chol 0mg; Iron 4.7mg; Sodium 574mg; Calcium 123mg