Vegetable Tagine With Jerusalem Artichokes Recipes
VEGETABLE TAGINE WITH JERUSALEM ARTICHOKES
Provided by Molly O'Neill
Categories dinner, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
- In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
- Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 99 grams, Fat 11 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 16 grams
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