Artichoke, Pepper, and Chickpea Tagine with Olives and Preserved Lemons
Nutrition
Calories: 237.77 kcalCarbohydrates: 30.51 gProtein: 5.06 gFat: 10.39 gSaturated Fat: 1.41 gSodium: 5.29 mgFiber: 2.03 gVitamin A: 4.0015 IUCalcium: 12.14 mgIron: 0.61 mg
Ingredients
- 5 to 6 medium artichokes trimmed and quartered
- Juice of 1 lemon
- Salt
- Pinch saffron threads
- 3 tbsp olive oil
- 1 large onion diced into 1/2-inch squares
- 1 red-pepper cup to 1/2-inch pieces
- 1 yellow pepper cup to 1/2-inch pieces
- 1 tbsp Harissa
- 1 15- ounce can chickpeas rinsed
- 12 Kalamata or oil-cured black olives
- 1 small Preserved Lemons skin only , diced into small squares
- 2 tbsp mixed chopped parsley and cilantro
- 1 cup dried couscous
Instructions
- Bring 2 quarts water to a boil, then add the lemon juice and 2 teaspoons salt. Boil the artichokes for 10 minutes, then drain and set aside.
- Cover the saffron with 1 tbsp of the boiling water and set aside.
- Heat the oil in a large skillet over high heat. Add the onion and peppers, sauté for 1 minute, then add the harissa (or the spices). Reduce the heat to medium and cook for 5 minutes. If you're not using harissa, add the tomato paste and cook for 1 minute, mushing it around the pan. Add the saffron and artichokes and continue cooking, turning the vegetables frequently, until they're coated with the spices and warmed through.
- Add the chickpeas, olives, lemon skin, herbs, and 2 cups water. Lower the heat and simmer for 15 minutes or until the artichokes are completely tender. Taste for salt.
- Cook 1 cup couscous according to your favorite method. Mound it in the center of individual soup plates and spoon the vegetables around it.
- Drizzle the prepared Chermoula over the vegetables and serve.