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1
Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes.
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2
Cool.
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3
Transfer to spice mill or coffee grinder, process until finely ground.
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4
Transfer to small bowl.
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5
Add red pepper, turmeric, and 1/2 teaspoon salt.
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6
Stir in lemon slices, lemon juice, and 4 teaspoons salt in small skillet.
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7
Bring to boil.
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8
Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes.
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9
Cool preserved lemon.
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10
Drain and chop.
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11
DO AHEAD:
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12
Spice blend and preserved lemon can be made 1 week ahead.
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13
Store spice blend airtight at room temperature.
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14
Transfer preserved lemon to small bowl, cover and chill.
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15
Heat olive oil in heavy large pot over medium-high heat.
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16
Stir in onion, sprinkle with salt and saute until beginning to soften, 4 to 6 minutes.
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17
Stir in toasted spice blend, garlic, and tomato paste, cook and stir often for 1 minute.
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18
Stir in carrots and celery, keep stirring 2 minutes.
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19
Stir in chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun dried tomatoes.
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20
Simmer with lid ajar until vegetables are tender, stirring occasionally, about 36 minutes.
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21
Add parsley, cilantro, and mint, stir well.
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22
Season with salt and pepper.
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23
Remove from heat and let stand about 10 minutes to allow flavors to blend.
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24
Place cooked couscous into large bowl, spreading out to edges and leaving well in center.
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25
Transfer vegetable tagine into well in center.
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26
Top with Spice Roasted Chickpeas.
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27
Serve warm.
