Vegetable Tagine With Jerusalem Artichokes

Name: Vegetable Tagine With Jerusalem Artichokes
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: moroccan
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 (see recipe); 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

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(51)
Notes: Read community notes

Featured in: Slow and Steady

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Ingredients

Yield:4 to 6 servings

Salt
1pound Jerusalem artichokes, peeled and cut into ½-inch dice
2tablespoons olive oil
1large onion, cut into ½-inch dice
1red bell pepper, cut into ½-inch dice
1yellow bell pepper, cut into ½-inch dice
2tablespoons harissa sauce (see recipe)
½teaspoon saffron threads
1½cups cooked, drained chickpeas
¾cup halved, pitted calamata olives
2tablespoons chopped preserved lemon, or 1 tablespoon lemon zest and 1 teaspoon lemon juice
2cups vegetable or chicken stock
2cups uncooked couscous
3tablespoons chopped cilantro

Ingredient Substitution Guide

Preparation

Step 1
Fill a large saucepan ⅔ 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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

51 user ratings

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Leigh Dolin11 months ago

I found a powdered harissa in the supermarket (inthe spice section). It worked very well.

This is a favorite go to when vegetarians are coming over6 years ago

We love love love this stew. Its totally delicious, goes well with any lamb or chicken dish or on it's own. I like to pair it with the slow roasted lamb shoulder with coriander seeds.

John Gordon6 years ago

Where's the Harissa sauce recipe?

David Look6 years ago

Sorry! It's now hyperlinked.

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