Vegetable Tagine With Baked Tempeh

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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

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 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)

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