Week #41 Moroccan Tagine with Root Vegetables

Cant believe its been 41 weeks already with this blog!Next few weeks will be Fall inspired recipes.Here in the US, pumpkin is big at this time, but so are root vegetables like turnips and squashes of different kinds.
Tagine is actually a kind of special vessel designed to make this dish. This pot usually has the stew simmering in the bottom while the steam and aroma from the stew cooks the couscous on top of this dish. Usually its meat thats cooked in the stew below, but here I have attempted a Vegetable Tagine.This is Morocco's most famous dish and I had this dish in Paris which has a big North African population. I dont have this vessel, and I know it will never taste like they do it, but its a humble attempt at one of my favorite dishes.

Ingredients :
1 bunch- spinach
chickpeas- cooked- 3/4 cup
garlic- minced 1 tablespoon
turnips,zucchini,squash, potatoes, carrots 2.5 cups- cut into cubes
onions- 1 cup
parsley-1/2 cup
Good quality olive oil- 2 tablespoons
paprika- 1-2 tablespoons
Tomato sauce- 1 cup
chilli flakes- as needed
couscous- 2 cups

Method:
Boil 2 cups water. Add 1 teapsoon salt and olive oil. Put couscous in the boiling water and stir. Remove from heat, covera nd let it rest for 5 minutes and then fluff with fork. Couscous is ready. You can use veggie or chicken broth for more flavor.
Heat olive oil in medium to big pan. Add garlic and then onions and saute for 3 minutes. Add the turnips,carrots, potaoes and stir. Add salt and sprinkle water and reduce heat. Cover and cook for about 8-10 minutes until cooked. Then add spinach and chick peas. Add the tomato sauce, paprika and parsley and let it come to a slow boil. Add chilli flakes and finish it with a good round of olive oil around the pot. Serve hot with couscous and enjoy!