Shrimp and Vegetable Tagine with Preserved Lemon

Ingredients

• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons chopped cilantro, plus whole sprigs for garnish
• 2 tablespoons fresh lemon juice
• 1 tablespoon sweet paprika
• 1 teaspoon ground ginger
• Small pinch of saffron threads, crumbled
• 1/3 cup extra-virgin olive oil
• 1 1/2 pounds large shrimp—shelled and deveined, tails left on
• 2 1/4 pounds plum tomatoes—peeled, seeded and coarsely chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• Salt and freshly ground pepper
• 3 large carrots, thinly sliced
• 1 large sweet onion, thinly sliced
• 4 large Red Bliss potatoes (about 1 1/2 pounds), peeled and thinly sliced
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1/2 preserved lemon, peel only, thinly sliced (see Note)
• 1/2 cup pitted green olives

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