Bell Pepper-And-Potato Tagine Over Couscous

• 2 teaspoons olive oil
• 1 3/4 cups diced onion
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried mint flakes
• 1/2 teaspoon crushed red pepper
• 6 garlic cloves, crushed
• 2 peeled baking potatoes, each cut into 6 wedges (about 1 pound)
• 2 cups (1-inch) red bell pepper strips
• 2 cups (1-inch) green bell pepper strips
• 1 teaspoon salt
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 3 cups chopped seeded tomato (about 2 pounds)
• 3 cups water
• 1 teaspoon harissa (optional)
• 3/4 cup uncooked couscous
• 3 tablespoons chopped fresh parsley

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through potatoes); cook 10 minutes, stirring occasionally. 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. Remove vegetables with a slotted spoon. Set aside; keep warm. Reserve 1 cup of cooking liquid.
2. Bring reserved cooking liquid to a boil in a medium saucepan; stir in harissa, if desired. Gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Serve with vegetables; sprinkle with chopped parsley.

olive oil, onion, tomato paste, mint flakes, red pepper, garlic, baking potatoes, red bell pepper, green bell pepper strips, salt, chickpeas, tomato, water, couscous, parsley

Taken from www.myrecipes.com/recipe/bell-pepper-and-potato-tagine-over-couscous (may not work)