Moroccan Root Vegetable Tagine

Ingredients

• Parsnips

  Raw

  4 ½ parsnip or 450g

• Turnips

  Raw

  1 ¾ cup, cubes or 227g

• Onions

  Raw

  1 medium or 110g

• Sweet potato

  Raw, unprepared

  3 ½ sweetpotato, 5" long or 455g

• Parsley

  Raw

  2 tbsp or 8g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Tomatoes

  Whole, canned

  3 ¼ cup or 787g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ras El Hanout

  Spice

  1 serving or 100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Raisins

  Golden seedless

  ⅓ cup (not packed) or 48g

• Water

  Plain, clean water

  2 cup or 473g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Couscous

  Dry

  1 ½ cup or 260g

Directions

1. Prepare the ingredients: Wash and dry the fresh produce. Medium dice the parsnips and turnip. Peel and medium dice the onion and sweet potatoes. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemon. Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart.
2. Start the tagine: In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
3. Finish the tagine: To the pot of onion and ras el hanout, add the tomatoes, parsnips, turnip, sweet potatoes, raisins and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 23 to 25 minutes, or until the vegetables are tender. Transfer to a serving dish.
4. Make the almond couscous: While the tagine simmers, in a medium pot, heat 2 cups of water and a pinch of salt to boiling on high. Once boiling, stir in the couscous. Remove from heat. Cover and let stand for 4 to 6 minutes, or until the water is completely absorbed. Stir in the almonds, the juice of 3 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish and set aside.
5. Make the lemon yogurt sauce: While the tagine continues to simmer, in a medium bowl, combine the Greek yogurt and the juice of the remaining lemon wedge; season with salt and pepper to taste. Set aside.
6. Finish and serve your dish: Garnish the finished tagine and almond couscous with the parsley. Serve with the lemon-yogurt sauce on the side. Enjoy!

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