Vegetable Tagine

• 1 1/2 potatoes, peeled and sliced
• 4 carrots, peeled and cut into short sticks
• 3/4 white onion, cut into bite-sized pieces
• 2 zucchini, peeled and cut into short sticks
• 4 tomatoes, cut into bite-sized pieces. Blanche/remove skin if desired.
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon powdered ginger
• 5 cloves minced garlic
• pinch of saffron
• salt and pepper to taste
• 2 tablespoon fresh cilantro

1. On stovetop, heat oil in pot. Add garlic.
2. Add potatoes and onion until lightly browned.
3. Add spices and stir until aromatic.
4. Remove from stovetop and add carrots, tomatoes, and zucchini; arrange in a circular pattern if you'd like.
5. Add water until about an inch below the vegetables.
6. Cover pot with lid, leaving it open a bit. Cook for 20-30 minutes, checking partway through to add more water if needed.
7. Add salt and pepper to taste.
8. Add cilantro just before serving.
9. Serve with couscous.

potatoes, carrots, white onion, zucchini, tomatoes, olive oil, cumin, powdered ginger, garlic, saffron, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/vegetable-tagine-51127451 (may not work)