Moroccan-Spiced Seitan Tagine with Herbed Couscous & Roasted Root Vegetables

Ingredients

• 150 grams seitan, cubed
• 1 cup vegetable broth, low-sodium
• 1/2 cup diced tomatoes (canned)
• 3 whole dried apricots, halved
• 1/4 cup kalamata olives, pitted
• 1/2 medium onion, diced
• 2 whole garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika, smoked
• 1/4 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/2 cup couscous, dry
• 3/4 cup vegetable broth (for couscous)
• 2 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 1 medium carrots, cut into batons
• 1 small parsnips, cut into batons
• 2 tablespoon olive oil, divided
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots and parsnips with 1 tablespoon olive oil, salt, and pepper. Roast for 18-20 minutes until caramelized and tender.

2. 2

   While vegetables roast, heat remaining 1 tablespoon olive oil in a medium pot over medium heat. Sauté diced onion and garlic for 2-3 minutes until fragrant.