recipeName: 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
steps: 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.
NER: cumin ginger turmeric sea salt cinnamon black pepper extra-virgin olive oil onion garlic tomato paste vegetable stock orange flesh sweet potato tomatoes chickpeas raisins lemon water lemon juice lemon zest couscous parsley