Moroccan Vegetable Tagine With Lemon Couscous

Ingredients

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups low-sodium vegetable stock
• 2 large orange flesh sweet potatoes, peeled and cut into bite size cubes
• 1 x 400g can diced tomatoes
• 1 x 400g can chickpeas, rinsed and drained
• 1/2 cup raisins, preferably golden
• for lemon cous cous:
• 1 ½ cups water
• 1/4 cup lemon juice
• 2 teaspoons grated lemon zest
• 1 1/2 cup couscous
• 1/4 cup chopped fresh parsley

Preparation

1. combine cumin, ginger, turmeric, salt, cinnamon and pepper. set aside.
2. in a large skillet, heat oil and add onion. cook for 5 minutes and then add garlic and cook for a further 2 minutes.
3. stir in spice mixture and tomato paste and cook 1 minute, stirring. stir in stock, potatoes, tomatoes and their juice, beans and raisins. bring to a boil.
4. reduce heat to medium-low and simmer, covered, about 20 minutes or until potatoes are tender and sauce is thickened.
5. meanwhile, in a medium saucepan, bring 1 1/2 cups water, lemon juice and zest to a boil. remove from heat. stir in couscous. cover and let sit 5 minutes or until all liquid is absorbed. fluff with a fork. serve with tagine and garnish with parsley.