moroccan vegetable tagine with lemon couscous

Serves: 4

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

Method:
combine cumin, ginger, turmeric, salt, cinnamon and pepper. set aside.
in a large skillet, heat oil and add onion. cook for 5 minutes and then add garlic and cook for a further 2 minutes.
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.
reduce heat to medium-low and simmer, covered, about 20 minutes or until potatoes are tender and sauce is thickened.
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.