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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside. | 2. Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and sauté 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil. | 3. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2		preserved	2.5617	0.8233	0.0972	0.0265
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
yellow onion	2 1/3	cups	chopped	267.96	15.9558	1.9285	21.924
vegetable broth	2	cups	boiling	324.72	52.644	11.9064	7.6752
hot water	1	cup		0.0	0.0	0.0	0.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
ra el hanout spice mix	1	teaspoon		-	-	-	-
kosher salt	1/4	teaspoon		-	-	-	-
carrot	1		peeled chopped	52.48	12.2624	1.1904	0.3072
turnip	1/2		peeled chopped	8.54	1.9611	0.2745	0.0305
yukon gold potato	1/2		peeled cut	-	-	-	-
potato	1/2		peeled cut sweet	-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
artichoke heart	1	package	thawed frozen	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.