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

Ingredients

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

Equipment

• bowl
• frying pan
• pot
• tajine pot

Directions

1. Toast coriander, cumin, and caraway seedsin small skillet over medium heat untilbeginning to brown, about 2 minutes. Cool.
2. Transfer to spice mill; process until finelyground.
3. Transfer to small bowl.
4. Add redpepper, turmeric, and 1/2 teaspoon salt.
5. Mix lemon slices, lemon juice, and 4teaspoons coarse salt in small skillet. Bringto boil. Reduce heat, cover, and simmeruntil lemon slices are almost tender, about10 minutes. Cool preserved lemon.
6. Drainand chop. DO AHEAD: Spice blend andpreserved lemon can be made 1 weekahead. Store spice blend airtight at roomtemperature.
7. Transfer preserved lemon tosmall bowl; cover and chill.
8. Heat olive oil in heavy large pot overmedium-high heat.
9. Add onion; sprinklewith salt and sauté until beginning tosoften, about 5 minutes.
10. Add toastedspice blend, garlic, and tomato paste; stir1 minute.
11. Add carrots and celery; stir 2minutes.
12. Add chopped preserved lemon,4 cups water, sweet potatoes, turnips,olives, and sun-dried tomatoes. Simmerwith lid ajar until vegetables are tender,stirring occasionally, about 35 minutes. Stirin parsley, cilantro, and mint. Season totaste with salt and pepper.
13. Remove fromheat and let stand 10 minutes to allowflavors to blend.
14. Spoon couscous into large bowl,spreading out to edges and leaving well incenter. Spoon vegetable tagine into well incenter.
15. Sprinkle Spice-Roasted Chickpeasover and serve.