1 medium sweet potato, scrubbed but not peeled, chopped (about 1 lb)
2 carrots, chopped (can peel if they are hairy, otherwise no need to peel)
1 cup golden raisins
2 cups vegetable broth
1 14-oz can diced tomatoes in juice (low sodium if possible)
juice of half a lemon
1 14-oz can chickpeas, drained and rinsed
1 cup mixed chopped fresh cilantro and parsley, plus more of each for garnish
For the couscous:
3 cups vegetable broth
1 Tbsp olive oil
2 cups dry couscous
Instructions
In a large pot or Dutch oven, warm the oil over medium heat. Add onions and a sprinkle of ground pepper and saute until beginning to soften, about 6 minutes.
Add the garlic, tomato paste, cumin, coriander, smoked paprika, and cinnamon, and saute another minute or two, until fragrant.
Add the beets, sweet potato, carrots, golden raisins, broth, diced tomatoes, and lemon juice. Stir well, then cover and bring to a simmer.
Simmer until vegetables are tender, 30-40 minutes.
Meanwhile, make the couscous. Bring the vegetable broth and olive oil to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork before serving.
Returning to the tagine: Once vegetables are tender, add the chickpeas, cilantro and parsley and simmer 5 to 10 minutes longer.
Serve on a bed of couscous, sprinkled with chopped parsley and cilantro. Enjoy!