Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple.

Yield

8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)

Ingredients

• SPICE BLEND:
• 1/2 teaspoon salt
• 1/2 teaspoon  ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon  ground cinnamon
• 1/4 teaspoon  ground turmeric
• 1/4 teaspoon  curry powder
• 1/4 teaspoon  black pepper
• 1/8 teaspoon  ground red pepper
• 1/8 teaspoon  ground allspice

TAGINE:

• 1 tablespoon  olive oil
• 3 cups  chopped green cabbage
• 2 cups  (1-inch) cubed peeled sweet potato (about 12 ounces)
• 1 cup  coarsely chopped onion
• 1 cup  (1-inch-thick) slices parsnip
• 1 cup  (1-inch-thick) slices carrot
• 1 cup  (1-inch) cubed peeled turnip
• 1 cup  dried lentils
• 1/2 cup  chopped dried apricots
• 1 tablespoon  minced peeled fresh ginger
• 2 teaspoons  grated lemon rind
• 2 (14 1/2-ounce) cans vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon  fresh lemon juice
• 6 cups  hot cooked couscous

Preparation

To prepare spice blend, combine first 9 ingredients.

To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.

Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.

Nutritional Information

Calories:  343 (7% from fat)
Fat: 2.7g (sat 0.3g,mono 1.3g,poly 0.4g)
Protein: 13.4g
Carbohydrate: 68.4g Fiber: 10.3g
Cholesterol: 0.0mg Iron: 3.1mg
Sodium: 691mg Calcium: 85mg

Steve Petusevsky, Cooking Light, JANUARY 2003