4 Servings 30 min Cook
1 1/2 Cup, dry, yields Couscous
4 1/2 Parsnip Parsnips
1 3/4 Cup, cubes Turnips
1 Medium (2-1/2" dia) Onions
3 1/2 Sweetpotato, 5" long Sweet Potato
2 Tbsp Parsley
1 Fruit without seeds Lemons
3 1/4 Cup Tomatoes
1 Tbsp Olive Oil
1 Serving Ras El Hanout
1 Dash Salt
1 Dash Pepper
1/3 Cup (not packed) Raisins
2 Cup Water
1/2 Cup, sliced Almonds
1/2 Cup Greek Yogurt
Prepare the ingredients: Wash and dry the fresh produce.
Medium dice the parsnips and turnip.
Peel and medium dice the onion and sweet potatoes.
Pick the parsley leaves off the stems; discard the stems.
Quarter and deseed the lemon.
Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart.
Start the tagine: In a large pot, heat 1 tablespoon of olive oil on medium-high until hot.
Add the onion and ras el hanout; season with salt and pepper.
Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
Finish the tagine: To the pot of onion and ras el hanout, add the tomatoes, parsnips, turnip, sweet potatoes, raisins and 1½ cups of water; season with salt and pepper.
Heat to boiling on high.
Once boiling, reduce the heat to medium and simmer 23 to 25 minutes, or until the vegetables are tender.
Transfer to a serving dish.
Make the almond couscous: While the tagine simmers, in a medium pot, heat 2 cups of water and a pinch of salt to boiling on high.
Once boiling, stir in the couscous.
Remove from heat.
Cover and let stand for 4 to 6 minutes, or until the water is completely absorbed.
Stir in the almonds, the juice of 3 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste.
Transfer to a serving dish and set aside.
Make the lemon yogurt sauce: While the tagine continues to simmer, in a medium bowl, combine the Greek yogurt and the juice of the remaining lemon wedge; season with salt and pepper to taste.
Finish and serve your dish: Garnish the finished tagine and almond couscous with the parsley.
Serve with the lemon-yogurt sauce on the side.