Seven Vegetable Tagine with Chickpeas and Raisins

Ingredients

    • Ingredients
    • 1 Tablespoon
      turmeric
    • 1 Tablespoon
      ground ginger
    • 1 Tablespoon
      curry powder
    • 2 Tablespoons
      coriander seeds
    • 2 Tablespoons
      cumin seeds
    • 1 1/2 Cups
      California raisins
    • 2 Cups
      turnips
    • 8 Cups
      cooked couscous
    • 1/2 Cup
      fruity olive oil
    • 2 Cups
      yellow onions
    • 2 Cups
      red and/or yellow bell peppers
    • 1
      cinnamon stick
    • 2
      bay leaves
    • 1
      large piece of orange peel
    • 1 pinch
      pf saffron
    • 4 to 6 cups
      tomatoes
    • 1
      fennel bulb
    • 2 Cups
      carrots
    • 2 Cups
      celery root; trimmed
    • 2 Cups
      zucchini
    • 2 Cups
      cooked or canned chickpeas
    • 2 Tablespoons
      chopped preserved lemon
    • 1/2 Cup
      yogurt; for garnish
    • 1/4 Cup
      Fresh cilantro leaves; for garnish

Instructions

    1. Measure and mix spices together in small bowl; set aside.
    2. 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.
    3. Steam couscous according to package directions, cool and hand rub with a small amount of olive oil.
    4. Heat remaining olive oil in large saucepot over medium heat. Add onions and bell peppers; cook slowly until soft and tender, do not brown.
    5. Stir in spice mix, cinnamon stick, bay leaves, orange peel and saffron mixed with 2 tablespoons hot water; cook for 5 minutes more.
    6. 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.
    7. 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.
    8. 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.
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;