Tagine of Spring Vegetables with Spiced Tomato Brot

Name: Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Preheat oven to 400F.
2
In a saucepan, simmer first 5 ingredients 20 minutes.
3
Meanwhile, sprinkle eggplant with salt and let stand 10 minutes.
4
Rinse and pat dry with a paper towel.
5
Remove garlic cloves and ginger from saucepan.
6
Add tomato paste and stir.
7
Season with salt and pepper.
8
Reserve and keep warm.
9
Blanch carrots and cauliflower in boiling water 5 minutes; drain.
10
Rinse with cold water; drain again.
11
Toss all veggies, except mustard greens, with minced garlic and oil.
12
Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes.
13
Remove from oven, add mustard greens and toss.
14
Return to oven and bake 5 minutes more.
15
Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups vegetable broth, 2 cloves garlic, peeled, 2 thin slices fresh ginger, 1 tsp coriander, and more.

Yes, Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions