Vegetable Tagine With Jerusalem Artichokes Recipe

Name: Vegetable Tagine With Jerusalem Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice; 2 tablespoons olive oil; 1 large onion, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 1 yellow bell pepper, cut into 1/2-inch dice; 2 tablespoons harissa sauce (recipe follows); 1/2 teaspoon saffron threads; 1 1/2 cups cooked, drained chickpeas; 3/4 cup halved, pitted calamata olives; 2 tablespoons chopped preserved lemon, or 1 tablespoon lemon zest and 1 teaspoon lemon juice; 2 cups vegetable or chicken stock; 2 cups uncooked couscous; 3 tablespoons chopped cilantro

Servings: persons

Salt
1 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
2 tablespoons harissa sauce (recipe follows)
1/2 teaspoon saffron threads
1 1/2 cups cooked, drained chickpeas
3/4 cup halved, pitted calamata olives
2 tablespoons chopped preserved lemon, or 1 tablespoon lemon zest and 1 teaspoon lemon juice
2 cups vegetable or chicken stock
2 cups uncooked couscous
3 tablespoons chopped cilantro

1
Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes.
2
Place over high heat and bring to a boil.
3
Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften.
4
Drain and set aside.
5
In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce.
6
Cook, stirring, for 2 to 3 minutes.
7
Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock.
8
Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender.
9
Season to taste with salt.
10
Meanwhile, prepare the couscous according to the package directions.
11
Mound the couscous in the center of a deep serving platter and spoon the vegetables around it.
12
Garnish with cilantro and serve with harissa sauce on the side.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Salt, 1 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice, 2 tablespoons olive oil, 1 large onion, cut into 1/2-inch dice, and more.

Yes, Vegetable Tagine With Jerusalem Artichokes falls under the Vegetarian 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.

Vegetable Tagine With Jerusalem Artichokes

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