Vegetable Tagine with Preserved Lemons (Tajine bil Khodar wa Limoon Mikhali)

The hearty stews known as tagines are named after the conical clay vessels they're cooked in, though ours is made in a Dutch oven, which is more widely available in the United States. Preserved lemons imbue the stew with sour saltiness. You'll find them at Middle Eastern markets, or make your own. Check out CookingLight.com for several recipes, including Quick Preserved Lemon, which is ready in about an hour. Serve the tagine over quick-cooking couscous.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 2  preserved lemons, in water, divided
• 1  teaspoon  extra-virgin olive oil
• 2 1/3  cups  finely chopped yellow onion (about 2)
• 2  cups  boiling organic vegetable broth (such as Emeril's)
• 1  cup  hot water
• 1  teaspoon  Ras el Hanout
• 1/4  teaspoon  kosher salt
• 1  pound  carrots, peeled and chopped into 1-inch pieces
• 1/2  pound  turnips, peeled and chopped into 1-inch pieces
• 1/2  pound  Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2  pound  sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1  (2-inch) cinnamon stick
• 1  (9-ounce) package frozen artichoke hearts, thawed

Preparation

1. Dice 1 lemon into 1/4-inch pieces; set aside. Slice the remaining lemon into 1/4-inch-thick slices; set aside.

2. Heat oil in a large Dutch oven over medium heat. Add onion to pan; sauté 5 minutes or until soft. Add broth and next 8 ingredients (through cinnamon stick); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan; simmer 5 minutes. Discard cinnamon stick. Garnish with lemon slices.

Nutritional Information

Calories:

155 (0.0% from fat)

Fat:

1.7g (sat 0.2g,mono 0.6g,poly 0.2g)

Protein:

4.3g

Carbohydrate:

32.2g

Fiber:

8.4g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

532mg

Calcium:

89mg