Here’s another recipe from Engine 2. This North African dish is loaded with simple flavors, perfectly cooked vegetables and protein-rich beans all served over a bed of fluffy couscous. Tajine dishes are traditionally cooked in a clay pot over hot coals, but you can have the all of the deliciousness without adding any coals to your kitchen! Makes 1 medium serving.
· ¼ cup couscous (whole grain)
· A little purified water for ‘frying’
· 1 clove garlic, minced or diced finely
· 1 parsnip, peeled and chopped into small bite-sized pieces
· 1 red potato, washed and chopped into small bite-sized pieces
· ¼ cup no-salt canned diced tomatoes
· 2 pinches cinnamon
· ¼ tsp. cumin
· ¼ tsp. paprika
· ¾ cup garbanzo beans (chick peas)
· 1 Tbs. pistachios
· Salt and pepper to taste
· 2 Tbs. fresh parsley
1. Cook the couscous. In a small pot, bring ½ a cup of water to a boil and remove it from the heat. Add the couscous, stir and cover. Let the couscous sit covered for 10 minutes. Fluff with a fork and serve.
2. In a small pot, add a little water for ‘frying’ and heat to medium. Add, garlic, parsnip, potato, tomatoes, cinnamon, cumin and paprika. Cover, reduce heat to medium low and simmer for 7-8 minutes until the potato is soft but not easily pierced with a fork.
3. Add the garbanzo beans and the pistachios, cover and let simmer for 10 more minutes or until potatoes are cooked through. Add a little water if it’s getting dry.
Sprinkle in salt and pepper to taste.
Plate the couscous with the vegetable mixture on top and fresh parsley sprinkled over top.
Go here to print this recipe: recipe_parsnip_couscous_tajine.docx