Mushroom Tagine with Couscous

Directions

• Heat oil in a medium-deep frying pan over medium heat. Sauté the onion for 3 minutes or until it becomes soft. Add the spice blend and cook, stirring, for an additional minute. Add the pumpkin and mushrooms, stirring until the vegetables are thoroughly coated with the spice mixture. 
• Add the tomatoes and stock, cover, and simmer over medium-low heat. Stir occasionally and cook for 15 minutes or until the pumpkin reaches an almost tender consistency. 
• Meanwhile, cook the couscous according to the package instructions. 
• Combine the chickpeas and dates to the pan, cover, and continue cooking for an additional 10 minutes until the pumpkin is tender and the chickpeas are warmed through. 
• Finish by topping with yogurt, sprinkling with coriander, and serving alongside couscous.

Note

The following nutrients are covered in this recipe: 

• Vitamins: A, B1, B2, b3, B6, B9, B12, and D 
• Minerals: Magnesium, zinc and selenium 
• Omega 3 fats