Root Vegetable Tagine With Lentils

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1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1/4 teaspoon curry powder

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

1/8 teaspoon ground allspice

1 tablespoon olive oil

3 cups chopped green cabbage

2 cups (1-inch) cubed peeled sweet potato (about 12 ounces)

1 cup coarsely chopped onion

1 cup (1-inch-thick) slices parsnip

1 cup (1-inch-thick) slices carrot

1 cup (1-inch) cubed peeled turnip

1 cup dried lentils

1/2 cup chopped dried apricots

1 tablespoon minced peeled fresh ginger

2 teaspoons grated lemon rind

2 (14 1/2-ounce) cans vegetable broth

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon fresh lemon juice

6 cups hot cooked couscous

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