Moroccan-Spiced Lentil & Seitan Tagine with Pomegranate & Roasted Root Vegetables

Ingredients

• 120 g seitan, cubed, plant-based protein
• 1/2 cup brown lentils, dried, uncooked
• 2 1/2 cups vegetable broth, low-sodium
• 150 g carrots, chunked, bias-cut for roasting
• 100 g parsnips, chunked, roasted
• 1/2 cup diced tomatoes, canned, unsweetened
• 30 g dried apricots, halved, adds sweetness
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 3/4 tsp cumin, ground
• 1/4 tsp cinnamon, ground
• 1/4 tsp ginger powder
• 1/4 tsp turmeric, ground
• 1/2 tsp paprika, smoked
• 1 1/2 tbsp olive oil, for cooking
• 1/2 cup couscous, dry, whole wheat
• 3 tbsp pomegranate arils, fresh garnish
• 2 tbsp fresh cilantro, chopped, garnish
• to taste salt & black pepper

Instructions

1. 1

   Heat 1 tbsp olive oil in a large saucepan over medium heat. Sauté diced onion for 3 minutes until softened.

2. 2

   Add minced garlic and cook for 1 minute until fragrant. Stir in all spices (cumin, cinnamon, ginger, turmeric, paprika) and toast for 30 seconds.