Spring Vegetable Tagine

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
135
FAT
10%
CHOL
0%
SOD
5%

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Ingredients for 6 servings

1 Tbs. olive oil

8 oz. cipolline onions, peeled, ends trimmed

12 oz. fingerling potatoes

1 1⁄2 tsp. tagine spices

3⁄4 cup chicken stock

8 oz. baby carrots, peeled, ends trimmed

8 oz. summer squash, cut into 1⁄2-inch slices

8 oz. zucchini, cut into 1⁄2-inch slices

Salt and freshly ground pepper, to taste

8 oz. haricots verts, ends trimmed

Finely grated zest of 1 lemon

2 Tbs. chopped fresh flat-leaf parsley

Steamed couscous for serving

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