New Summer Tagine Recipe

(First off, let me admit I do not own a tagine. Nevertheless, this is delicious and easy to make.)

Driven by the usual summertime necessities (65% poverty, 35% laziness) I found and tweaked a wonderful Moroccan-inspired chickpea/chik'n recipe for dinner tonight:

1 12 oz. bag Quorn Chik'n Tenders

1 14 oz. can vegetable broth

1 14 oz. can whole tomatoes

1 14 oz. can garbanzo beans

1 med. yellow onion

2 cloves garlic

1 bell pepper, diced

2 Tb. olive oil

1 tsp. cumin

1 tsp. chili powder

In your tagine (or dutch oven or other large-ish heavy-bottomed pot) saute the onion and garlic in the olive oil for about 5 min. Then add the quorn tenders spices and saute for another 5 min. or so. Pour in broth, tomatoes (and juice from the can), garbanzos, and bell pepper. Cover and simmer for about 20 minutes until everything is nice and incorporated and the aroma of everything drives you insane. Salt and pepper to taste (but you probably won't need it at all).

While that's happening, bring to a boil 1 1/4c. vegetable broth, a little of the juice from the canned tomatoes, and a sprinkle of cumin, coriander, and chili powder. Stir in 1 c. of whole wheat couscous. Cover and turn off the heat immediately, and allow the couscous to absorb the liquid (5-8 min).

Serve the "tagine" mixture over the couscous, and don't be stingy with that sauce. Garnish with fresh cilantro.

Another good protein, low fat dinner that we didn't even have to leave the house for!