Moroccan Root Vegetable Tagine

Ingredients

• Parsnips

  Raw

  4 ½ parsnip or 450g

• Turnips

  Raw

  1 ¾ cup, cubes or 228g

• Red Onion

  Freshdirect

  1 small raw or 70g

• 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

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ras El Hanout

  Frontier

  1 tsp or 3g

• 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

  4 cup or 947g

• Couscous

  Dry

  1 ½ cup or 260g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

Directions

1. 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 and discard the stems. Quarter and deseed the lemon. Place the tomatoes in a bowl and gently break them apart with your hands.
2. In a large pot, heat olive oil over medium-high heat. Add the onion and ras el hanout, seasoning with salt and pepper. Cook, stirring occasionally, until softened and fragrant, about 3 to 5 minutes.
3. Add the tomatoes, parsnips, turnip, sweet potatoes, raisins, and half of the water to the pot. Season with salt and pepper. Bring to a boil over high heat, then reduce to medium and simmer until the vegetables are tender, about 23 to 25 minutes. Transfer to a serving dish.
4. In a medium pot, bring remaining water and a pinch of salt to a boil over high heat. Stir in the couscous, remove from heat, and cover. Let stand until the water is absorbed, about 4 to 6 minutes. Stir in the almonds, juice of 3 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.
5. In a medium bowl, combine the Greek yogurt and juice of the remaining lemon wedge. Season with salt and pepper to taste. Set aside.
6. Garnish the tagine and almond couscous with parsley. Serve with lemon-yogurt sauce on the side.