Vegetable Tagine with Baked Tempeh

Ingredients

• Tagine:
• 1 teaspoon cumin seeds
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon black peppercorns
• 1 (1-inch) piece cinnamon stick
• 2 teaspoons extra-virgin olive oil
• 2 cups finely chopped onion
• 3/4 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1/2 teaspoon sea salt
• 2 garlic cloves, peeled
• 2 cups (1/2-inch) cubed peeled sweet potato
• 2 cups chopped green cabbage
• 1 1/2 cups water
• 1 cup finely chopped yellow squash
• 1 cup finely chopped zucchini
• 1 cup finely chopped peeled tomato
• 1 tablespoon fresh lemon juice
• Tempeh:
• 2/3 cup water
• 6 tablespoons fresh lemon juice
• 1/3 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground red pepper
• 4 garlic cloves, minced
• 1 pound tempeh, cut into 1/2-inch cubes
• Remaining ingredients:
• 2 cups hot cooked couscous
• 4 teaspoons minced fresh cilantro (optional)

Preparation

1. To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, 1/2 teaspoon salt, and 2 peeled garlic cloves; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 20 minutes.
3. Stir in cumin mixture, sweet potato, and next 5 ingredients (sweet potato through tomato); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until thick. Stir in lemon juice.
4. To prepare the tempeh, preheat oven to 350°.
5. Combine 2/3 cup water and next 7 ingredients (2/3 cup water through 4 minced garlic cloves) in a large bowl. Add tempeh, and toss well to coat. Arrange the tempeh mixture in a single layer in an 11 x 7-inch baking dish. Cover with foil.
6. Bake at 350° for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed. Serve tempeh over tagine and couscous; sprinkle with cilantro, if desired.