Heat oven to 220C/200C fan/gas 7.
Place the potatoes, fennel, carrot,
pepper and onion in a roasting tin with
3 tbsp oil, the cumin, fennel and coriander
seeds, and salt and pepper. Use your
hands to coat everything, then roast for
30 mins, stirring once, until tinged and
the potatoes are cooked through.
Meanwhile, heat a large pan over a
medium heat and add the remaining
1 tbsp oil. Fry the garlic until fragrant,
then add the tomatoes, chickpeas, wine,
orange zest and juice, cinnamon stick
and prunes. Bring to the boil and simmer
while the vegetables roast. Add roasted
vegetables to the tin and stir. Return to
a simmer and cook for 15-20 mins. Serve
over warm couscous scattered with
toasted flaked almonds, if using.