Directions

1. Heat a 3.5 quart Dutch oven over medium heat. Add olive oil and when it shimmers, add the sliced yellow onion and a pinch of salt. Cook onions until lightly caramelized, about 12-15 minutes, stirring occasionally with a wooden spoon. Add the minced garlic and cook about one more minute.
2. Add 1 cup of the vegetable stock, sweet potatoes, and tomatoes, breaking them up with a wooden spoon or your hands. Add 1 tablespoon plus 2 teaspoons of the Moroccan Tagine spice blend and 1/2 teaspoon of garlic salt; bring to boil then reduce to simmer. Cover and cook 20 minutes until the potatoes are tender. Work in the chickpeas and spinach and cook uncovered 5 more minutes until spinach is wilted and chickpeas heated through. During this last 5 minutes, make the couscous.
3. Note: cook the couscous according to package directions; however, use the remainder of the vegetable stock or broth instead of water. Add the remaining 1/2 teaspoon of the Moroccan Tagine spice blend before cooking. Follow and proceed with rest of directions on the package.
4. Serve tagine over couscous and garnish with parsley, mint and a squeeze of lemon. Adjust garlic salt to taste and enjoy!