Moroccan Tagine With Couscous

• 2 tablespoons oil
• 2 onions, chopped
• 1 teaspoon ground ginger (I prefer using fresh)
• 2 teaspoons ground paprika
• 2 teaspoons ground cumin
• 1 cinnamon stick
• 1 1/2 kg vegetables, peeled and cut into large chunks (carrot, eggplant, orange sweet potato, parsnip, potato, pumpkin)
• 1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
• 1 (400 g) can of peeled tomatoes
• 1 cup vegetable stock
• 100 g dried pear halves, halved
• 60 g pitted prunes
• 2 zucchini, cut into large chunks
• 300 g instant couscous
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh flat-leaf parsley (a.k.a Italian parsley)
• 1/3 cup almonds

1. Preheat the oven to moderate 350u0b0F.
2. Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
3. Add the spices and cook for 3 minutes.
4. Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
5. Add the lemon, tomatoes, stock, pears and prunes.
6. Cover, transfer to the oven and cook for 30 minutes.
7. Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
8. Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
9. Flake with a fork.
10. Remove the cinnamon stick from the vegetables, then stir in the parsley.
11. Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.

oil, onions, ground ginger, ground paprika, ground cumin, cinnamon, vegetables, lemon, tomatoes, vegetable stock, pear halves, prunes, zucchini, couscous, olive oil, parsley, almonds

Taken from www.food.com/recipe/moroccan-tagine-with-couscous-74028 (may not work)