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Ingredients

• 1 small red onion
• 2 red bell peppers, quartered
• 1 green bell pepper, quartered
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon kosher salt, divided
• 1 teaspoon olive oil, divided
• 1 3/4 cups chopped onion
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon fennel seeds, crushed
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups water, divided
• 1/4 cup sliced pitted green olives
• 1/4 cup golden raisins
• 1/4 teaspoon freshly ground black pepper
• 1 (28-ounce) can diced tomatoes, undrained
• 6 small red potatoes, quartered
• Cooking spray
• 2/3 cup uncooked couscous
• 1/4 cup pine nuts, toasted

Description

"The Idea For This Dish Came From A Favorite Restaurant Offering. I Changed It To Fit What I Had On Hand At The Time. I Serve The Tagine Over Couscous And Top It With The Vegetables. My Family Loves It." CLReader.

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