Good for:
Plant based
World food:
African, Mediterranean, Moroccan
Nutrition per serving
Calories (kcal)
219
Fat (g)
14.0
Carbs (g)
22.0
Protein (g)
3.0
Salt (g)
0.1
Sugar (g)
13.0
Ingredients
1
Medium
Zucchini (trimmed and cut into 1-inch chunks)
1
Eggplant (trimmed and cut into 1-inch chunks)
1
Medium
Red Bell Pepper (cut into 1-inch chunks)
1
Large
Carrot (peeled and cut into 1/2-inch chunks)
4
tbsp
Olive Oil
4
Dash
Salt (or to taste)
4
Dash
Black Pepper (or to taste)
1
Small
Red Onion (finely chopped)
2
tbsp
Cilantro (fresh, stalks and leaves)
3
Clove
Garlic (thinly sliced)
2
tbsp
Tomato Paste
3
Dark brown sugars (finely chopped)
1
tbsp
Honey
2
tsp
Ras el Hanout
½
Lemons (juiced)
1½
Cup
Couscous
½
Cup
Dried Apricots (halved)
½
Cup
Green Lentil (cooked, drained and rinsed)
2
tbsp
Almond Flakes
Method
- Preheat oven to 400 degrees F and grease a baking tray with cooking spray
- Add zucchini, eggplant, bell pepper, and carrot to baking tray. Drizzle with 2 tbsp olive oil and
season with salt and black pepper. Mix well and roast in oven for 35 to 40 minutes. - Meanwhile, heat remaining olive oil in a medium pot over medium heat and sauté onion for 3
minutes or until tender. Stir in cilantro, garlic, and cook for 30 seconds or until fragrant. - Mix in tomato paste, tomatoes, honey, ras el hanout, and lemon juice. Season with salt and add
2/3 cup water. Bring to a boil and then simmer for 10 to 12 minutes or until tomatoes break
and become tender, while stirring occasionally. - Prepare couscous according to package’s instructions and fluff afterward. Set aside
- Add roasted vegetables, apricots, and lentils to tomato sauce; top with a ¼ cup of water and
simmer for 10 minutes or until the flavors combine well. - Serve couscous warm with tagine garnished with almond flakes.
