Moroccan Vegetable Tagine Moroccan Vegetable Stew 3 tablespoons extra virgin olive oil1 ½ cup chop
Moroccan Vegetable Tagine Moroccan Vegetable Stew 3 tablespoons extra virgin olive oil 1 ½ cup chopped onions 2 ½ teaspoons ground cumin 2 ½ teaspoons ground coriander 1 teaspoon turmeric 1 ½ – 2 teaspoon chili powder (depending on your heat level) 1 cinnamon stick 3 cloves garlic, minced 1 14 oz can chopped tomato 1 medium butternut squash, peeled and cut into chunks 1 sweet potato, cut into chunks 2 large carrots, cut into chunks 1 celery stalk chopped 1 parsnip chopped ¾ cup chopped dried apricots 4 cups vegetable or chicken stock, divided 2 tablespoons lemon juice 2 tablespoons chopped preserved lemons (available at specialty markets) Salt and pepper ¼ cup chopped parsley, plus more for garnish 2 tablespoons chopped fresh mint, plus more for garnish 3 cups couscous 2 cups boiling waterhttp://blog.westelm.com/2014/02/17/moroccan-vegetable-stew-recipe/ -- source link
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