Name: Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous
Yield: Makes 4 servings
Ingredients: 2 cups vegetable broth; 2 cloves garlic, peeled; 2 thin slices fresh ginger; 1 tsp coriander; 1 tsp cumin; 1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices; 1 tbsp tomato paste; 1 cup baby carrots; 1 cup cauliflower florets; 1 medium zucchini, cut into 1/2-inch slices; 1/2 cup sliced radishes; 1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered); 1 cup frozen pearl onions; 1 cup cherry tomatoes; 2 cloves garlic, peeled and minced; 2 tbsp extra-virgin olive oil; 1 tbsp garam masala spice (found in supermarkets); 2 cups roughly chopped mustard greens; 3 cups cooked whole-wheat couscous

This spicy stew is no garden-variety meal.

Healthy eating is easy when Mother Nature cranks out plenty of nutrient-packed produce. Chef Shawn McClain of Chicago's Spring restaurant created a vegetarian dish using a variety of veggies in a tagine, a flavorful Moroccan stew. We can't think of a tastier way to help get your five-a-day.

Recipe notes

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