Kitchen Tools:

  • Colander
  • Large pan
  • Small pot

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


2 carrots, loose

1/2 lb sweet potatoes

1/4 cup parsley

1/2 cup chickpeas

1 clove garlic

1-inch piece ginger

1 yellow onions

2 tbsp. biodynamic extra virgin olive oil

1 tbsp. moroccan spice mix (cumin, ginger, coriander, cinamon, tumeric)

To taste salt & pepper

3 cups water

3/4 cup couscous

1/4 cup dried sultana raisins

1 purple top turnips

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Prepare the Ingredients

  • Rinse the carrots, sweet potato, turnip and parsley. Rinse the chickpeas in a colander and set aside.
  • Mince the garlic and ginger, and dice the onion. Remove the ends of the carrots, sweet potato and turnip, and cut away any blemishes with a knife.
  • Dice the sweet potato, turnip and carrots by first cutting them in half lengthwise, then cutting those halves intro strips, and finally dicing the strips into ½-inch pieces.

Cook the Tagine

  • Heat the olive oil in a large pan over medium heat. Add the onions and sauté until softened, about 2-3 minutes. Add the garlic, ginger, and salt and pepper to taste. Add the Moroccan spice and continue to cook for 3-4 minutes, until fragrant.
  • Add the carrots, sweet potato, turnip, diced tomatoes and 1 ½ cups of water and bring to boil. Reduce heat to simmer until the veggies are tender and the mixture has thickened, about 15 minutes.
  • Stir in the chickpeas and diced tomatoes and reduce the heat to low. Cook for an additional 3-4 minutes.

Make the Couscous

  • While the tagine is cooking, bring ¾ cup water and a pinch of salt to boil in a small pot. Add the couscous, stir, cover with a lid, and remove from heat.
  • Let the couscous steam for 5 minutes or until the water is absorbed.

Bring It All Together

  • Chop the parsley. Lightly fluff the couscous with a fork and divide evenly between two bowls. Top the couscous with the root veggie tagine and serve with fresh parsley for garnish!