Vegetable Tagine With Couscous

• 1 tbsp vegetable or olive oil
• 1 None medium Spanish onion, sliced
• 2 tsp Moroccan spice mix
• 1 (13.5 oz) can diced tomatoes
• 2 cups vegetable stock
• 10.5 oz rutabaga, peeled, chopped
• 1 1/4 lb sweet potatoes, peeled, chopped
• 1 lb cauliflower, cut into florets
• 9 oz frozen broad beans, thawed, peeled
• 6 oz couscous
• 1 tbsp extra virgin olive oil
• 2 tbsp coarsely chopped fresh cilantro leaves
• 1/3 cup sliced almonds, toasted

1. Heat oil in a large saucepan over medium heat. Cook onion for 5 mins, or until soft. Add spice mix and cook for 30 seconds. Add tomatoes, stock and rutabaga. Simmer, partially covered, for 10 mins. Add sweet potatoes and cook for 12-15 mins, or until vegetables are tender. Add cauliflower and broad beans. Cook for 3-5 mins, or until tender.
2. Meanwhile, place couscous in a heatproof bowl. Stir in 1 cup boiling water. Cover and set aside for 5 mins, or until liquid is absorbed. Drizzle with oil. Using a fork, fluff and separate grains.
3. Serve tagine with couscous. Sprinkle with fresh cilantro and almonds.

vegetable, spanish onion, spice mix, tomatoes, vegetable stock, sweet potatoes, cauliflower, frozen broad beans, couscous, extra virgin olive oil, cilantro, almonds

Taken from recipes-plus.com/api/v2.0/recipes/32837 (may not work)