PRINT 1     |     2     |     3    |     4    |     5    |     6    |     7    |     8    |     9    |     10    TUNISIAN VEGETABLE TAGINE    About Traditional Middle Eastern Tagines are prepared in conical-shaped earthenware pots, also called tagines, which cook the contents in their own juices. A Dutch oven or heavy sautee pan is a good substitute. The spice mixture for this Tunisian vegetable stew complements most root and green vegetables.       Spice Mixture 1 teaspoon ground turmeric 1 pinch saffron threads 1 star anise pod 1/2 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon grated orange zest 1/8 teaspoon freshly ground pepper 1/2 teaspoon kosher salt 7 tablespoons extra-virgin olive oil       Ingredients 1 carrot, peeled and cut into 1-inch pieces 1 sweet potato, peeled and cut into 1-inch pieces 1 parsnip, peeled and cut into 1-inch pieces 1 fennel bulb, trimmed and cut into 1/8-inch pieces 1 red bell pepper, seeded, deribbed, and cut into 1-inch pieces 1 yellow bell pepper, seeded, deribbed, and cut into 1-inch pieces 2 zucchini, cut into 1 1/2-inch pieces 1 cup water 1/8 teaspoon freshly ground pepper 1 (14 1/2 ounce) can peeled and chopped tomatoes, with juices. 1 cup canned chickpeas, drained 1/2 cup dried currants       Couscous 3 cups vegetable stock 3/4 teaspoon salt 1 1/2 cups couscous 2 tablespoons olive oil 1/2 cup shelled pistachios 1 tablespoon chopped fresh cilantro for garnish       Method Combine all the ingredients for the spice mixture in a small bowl and stir to blend. Heat a large Dutch oven or heavy sautee pan over medium heat. Add 3 tablespoons of oil and sautee the onion for about 7 minutes, or until soft. Stir in all of the spice mixture and sautee for 2 minutes. Transfer the onion mixture to a bowl. In the same pan, heat 2 tablespoons of the oil over medium heat and sautee the carrot, sweet potato and parsnip for 10 to 12 minutes, until crisp-tender. Using a slotted spoon, transfer to the bowl with the onion. Reheat the pan, add 2 tablespoons of oil, and sautee the fennel and peppers for 5 minutes, until crisp-tender. Add the zucchini and cook for 5 more minutes. Return all the vegetables and onion mixture to the pan. Add the water and the tomatoes and their juices and simmer for 15 minutes. Stir in the chickpeas and currants and simmer for 15 to 20 minutes, until the vegetables are tender. Taste and adjust the seasoning. Just before serving, make the couscous: Combine the stock and salt in a medium saucepan and bring to a boil. Whisk in the couscous and olive oil. Turn off the heat and cover the pot with a lid. Let stand for 7 to 10 minutes. Fluff with a fork and fold in the pistachios. Serve warm, with the vegetable tagine. Garnish with the cilantro.