Vegetable Tagine with Baked Tempeh

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)

To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.

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.

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.
To prepare the tempeh, preheat oven to 350°.

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.

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.

Serves 4 (4 oz tempeh, 3/4 c. tagine, 1/2 c. couscous); 507 calories.

VERDICT:  I made this to polish off Andrea's grandpa's cabbage and summer squash, but that was about the only thing about it that was good.  It took forever, and ended up disappointingly bland and squishy.  Toss.