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

  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

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

Directions

1. Prepare the vegetables: medium-dice the parsnips and turnip; peel and medium-dice the onion and sweet potatoes. Roughly chop the parsley. Quarter the lemon and remove seeds. Place the canned tomatoes in a bowl and lightly crush by hand.
2. Heat the olive oil in a large pot over medium-high heat. Add the onion and ras el hanout, season lightly with salt and pepper, and cook, stirring, until softened and fragrant, 3 to 5 minutes.
3. Stir in the tomatoes, parsnips, turnip, sweet potatoes, raisins, and half of the water. Season with a pinch of salt and pepper, bring to a boil, then reduce to a steady simmer and cook until the vegetables are tender, 23 to 25 minutes. Transfer to a serving dish.
4. Meanwhile, bring the remaining water with a pinch of salt to a boil in a medium pot. Stir in the couscous, remove from heat, cover, and let stand until the liquid is absorbed, 4 to 6 minutes. Fluff with a fork, then stir in the almonds, the juice of 3 lemon wedges, and a light drizzle of olive oil; season to taste.
5. In a small bowl, mix the Greek yogurt with the juice of the remaining lemon wedge; season with a pinch of salt and pepper.
6. Garnish the tagine and couscous with parsley and serve with the lemon-yogurt sauce alongside.