Ingredients
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Ingredients
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1 Tablespoonturmeric
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1 Tablespoonground ginger
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1 Tablespooncurry powder
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2 Tablespoonscoriander seeds
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2 Tablespoonscumin seeds
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1 1/2 CupsCalifornia raisins
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2 Cupsturnips
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8 Cupscooked couscous
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1/2 Cupfruity olive oil
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2 Cupsyellow onions
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2 Cupsred and/or yellow bell peppers
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1cinnamon stick
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2bay leaves
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1large piece of orange peel
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1 pinchpf saffron
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4 to 6 cupstomatoes
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1fennel bulb
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2 Cupscarrots
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2 Cupscelery root; trimmed
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2 Cupszucchini
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2 Cupscooked or canned chickpeas
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2 Tablespoonschopped preserved lemon
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1/2 Cupyogurt; for garnish
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1/4 CupFresh cilantro leaves; for garnish
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Instructions
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Measure and mix spices together in small bowl; set aside.
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Combine raisins with enough water to cover and set aside to plump. Blanch turnip wedges for 3 minutes in boiling water; immediately cool in ice water bath and drain.
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Steam couscous according to package directions, cool and hand rub with a small amount of olive oil.
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Heat remaining olive oil in large saucepot over medium heat. Add onions and bell peppers; cook slowly until soft and tender, do not brown.
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Stir in spice mix, cinnamon stick, bay leaves, orange peel and saffron mixed with 2 tablespoons hot water; cook for 5 minutes more.
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Stir in tomatoes and 2 cups water; heat to simmer and cook until juicy. Add fennel and carrots; cook 10 minutes. Add celery root and cook, 15 minutes more. Then, add blanched turnips and zucchini; cook for another 15 minutes. Cover and cook until all vegetables are tender.
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Combine cooked chickpeas with steamed couscous and steam again until heated through. Drain raisins and add to vegetables along with preserved lemon. Adjust seasonings with salt and pepper.
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To Serve: Divide and mound hot couscous-chickpea mixture onto individual serving plates; divide and spoon vegetable tagine on top. Drizzle with yogurt and sprinkle with cilantro.
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Notes
Serves: 12 | Serving Size: about 2-1/2 cups
Nutrition Facts Per Serving
Calories 390 (Calories from Fat 25%); Total Fat 11 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 90; Potassium 946; Total Carbohydrate 65; Dietary Fiber 10; Sugars 23; Protein 10; Calcium 117; Iron 4;