Name: Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous
Yield: Makes 4 servings
Ingredients: 2 cups vegetable broth; 2 cloves garlic, peeled; 2 thin slices fresh ginger; 1 tsp coriander; 1 tsp cumin; 1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices; 1 tbsp tomato paste; 1 cup baby carrots; 1 cup cauliflower florets; 1 medium zucchini, cut into 1/2-inch slices; 1/2 cup sliced radishes; 1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered); 1 cup frozen pearl onions; 1 cup cherry tomatoes; 2 cloves garlic, peeled and minced; 2 tbsp extra-virgin olive oil; 1 tbsp garam masala spice (found in supermarkets); 2 cups roughly chopped mustard greens; 3 cups cooked whole-wheat couscous

This spicy stew is no garden-variety meal.

Healthy eating is easy when Mother Nature cranks out plenty of nutrient-packed produce. Chef Shawn McClain of Chicago's Spring restaurant created a vegetarian dish using a variety of veggies in a tagine, a flavorful Moroccan stew. We can't think of a tastier way to help get your five-a-day.

Recipe information

Yield
Makes 4 servings

Ingredients

2 cups vegetable broth

2 cloves garlic, peeled

2 thin slices fresh ginger

1 tsp coriander

1 tsp cumin

1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices

1 tbsp tomato paste

1 cup baby carrots

1 cup cauliflower florets

1 medium zucchini, cut into 1/2-inch slices

1/2 cup sliced radishes

1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered)

1 cup frozen pearl onions

1 cup cherry tomatoes

2 cloves garlic, peeled and minced

2 tbsp extra-virgin olive oil

1 tbsp garam masala spice (found in supermarkets)

2 cups roughly chopped mustard greens

3 cups cooked whole-wheat couscous

Preparation

Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each.

Nutrition Per Serving

Nutritional analysis per serving: 401 calories

9 g fat (1 g saturated fat)

67 g carbohydrates

13 g protein

13.5 g fiber

#### Nutritional analysis provided by Self

TagsStew Soup/Stew Couscous Pasta Moroccan North African African Eggplant Vegetable Zucchini Squash Main Dinner Dairy Free Nut Free Vegan Vegetarian Oven Bake Ramadan Spring

Recipe information

Ingredients

Preparation

Nutrition Per Serving

Recipe notes