Bell Pepper-and-Potato Tagine Over Couscous

Ingredients

• 2  baking potatoes peeled cut into 6 wedges ( 1 pound)
• 2 cups bell pepper strips green (1-inch)
• 2 cups bell pepper strips red (1-inch)
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 0.8 cup couscous uncooked
• 0.5 teaspoon pepper red crushed
• 3 tablespoons parsley fresh chopped
• 6  garlic cloves crushed
• 1.5 teaspoons mint flakes dried
• 2 teaspoons olive oil 
• 1.8 cups onion diced
• 1 teaspoon salt 
• 2 pounds tomatoes seeded chopped
• 2 tablespoons tomato paste 
• 3 cups water 

Equipment

• sauce pan
• slotted spoon
• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion and next 5 ingredients (onion through potatoes); cook 10 minutes, stirring occasionally.
3. Add the bell peppers, salt, and chickpeas; saute for 5 minutes. Stir in tomato and water. Bring to a boil; partially cover, reduce heat, and simmer for 25 minutes or until the potatoes are tender.
4. Remove vegetables with a slotted spoon. Set aside; keep warm. Reserve 1 cup of cooking liquid.
5. Bring reserved cooking liquid to a boil in a medium saucepan; stir in harissa, if desired. Gradually stir in couscous.
6. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.
7. Serve with vegetables; sprinkle with chopped parsley.