Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas Recipe | Ep

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon turmeric
• 4 1/2 teaspoons coarse kosher salt, divided
• 1/2 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped onion
• 3 garlic cloves, minced
• 1 1/2 tablespoons tomato paste
• 1 1/4 cups 1/2-inch cubes peeled carrots
• 1 celery stalk, chopped
• 4 cups water
• 1 1/4 pounds red-skinned sweet potatoes
• (yams), peeled, cut into 1-inch cubes
• 1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
• 3/4 cup brine-cured green olives, pitted, coarsely chopped
• 1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon dried mint
• 1 10-ounce box plain couscous (cooked according to package directions)
• Spice-Roasted Chickpeas