Moroccan Vegetable Tagine

4 servings

Tagine is the Moroccan word to describe an exotic stew. It refers to the dish as well as to the earthenware cooking vessel in which it is prepared. This flavorful stew gets its zing from plenty of lemon juice and also from grated lemon zest. Serve it over rice or couscous.

• 1 Tablespoon olive oil
• 1 onion, medium, sliced
• 3 medium carrots, cut into 1-inch chunks
• 2 small turnips, quartered
• 1 pound small red potato, cut in half
• 1 cup Vegetable Broth
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/3 cup water
• 1 teaspoon paprika
• 1 Tablespoon lemon juice
•    grated zest of 1/2 lemon *
• 1 cup green pitted olives, drained and
     rinsed under running water
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups cooked rice, or couscous.

In a non-stick dutch oven, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden, 4 to 5 minutes. Add carrots, turnips, potatoes, and broth. Cover and continue to cook, stirring occasionally, until turnips are fairly tender, about 15 minutes.

Meanwhile, in a blender or food processor, combine parsley, cilantro, lemon juice, paprika, and 1/3 cup water. Process until fairly smooth.

Add this herb mixture to vegetables in dutch oven. Add lemon zest and olives. Cover and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Season with salt and pepper. Serve over cooked rice or Couscous.

* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow.

Nutrition Facts (12 PP)
Amount Per Serving: Calories 445 - Calories from Fat 75
Percent Total Calories From: Fat 17%, Protein 8%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1597mg, Total Carbohydrate 84g, Dietary Fiber 3g, Protein 8g, Vitamin A 16148 units, Vitamin C 37 units, Calcium 0 units, Iron 5 units

French-Style Couscous

4 servings

• 1 cup couscous
• 1 cup boiling water
• 1 teaspoon salt
• 2 Tablespoons margarine or butter

Place couscous in a bowl and stir in water and salt. Let soak for about 20 minutes until liquid is absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer lined with cheesecloth and steam for 30 minutes.

When ready to serve, place couscous in a bowl, stir in the 2 Tablespoons margarine.

QUICK STYLE: Place 1 Cup water and 2 TBS margarine and salt in bowl; Microwave at full power 3 to 4 minutes. Stir in couscous, cover and set for 5 minutes. Fluff with fork

Bon appetit!