Moroccan Vegetable Tagine

• None None Moroccan vegetable tagine
• 1/3 cup oil
• 1 None onion, chopped
• 2 cloves garlic, crushed
• 2 tsp paprika
• 2 tsp moroccan seasoning
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp chili pepper, minced
• 6 None new potatoes, halved
• 1 None parsnip, chopped
• 1 lb squash, peeled and chopped
• 1/2 lb cauliflower florets
• 2/3 cup vegetable stock
• 1 tbsp lemon zest
• 14 oz can chickpeas, drained and rinsed
• 7 oz couscous
• 1/2 cup pistachios, roughly chopped and roasted
• 1 oz cilantro leaves, roughly chopped

1. For the stew, heat oil in a large saucepan on high. Saute onion and garlic for 1-2 mins until onion is tender. Stir in spices and cook, stirring, for 2-3 mins. Add vegetables stirring to coat. Cook for 3-5 mins, stirring occasionally, until browned. Mix in stock and zest. Bring to a boil and add chickpeas. Reduce heat to low and cook, uncovered, for 20 mins, until vegetables are cooked and sauce has thickened.
2. Meanwhile, to prepare the couscous, place in a large bowl and pour in 2 cups boiling water. Cover with plastic wrap, let stand for 5 mins then fluff with a fork. Arrange on plates with the stew and sprinkle with pistachios and cilantro, to serve.

vegetable tagine, oil, onion, garlic, paprika, seasoning, ground cumin, turmeric, ground coriander, chili pepper, new potatoes, cauliflower, vegetable stock, lemon zest, chickpeas, couscous, pistachios, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24162 (may not work)