- STEP 1
Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
- STEP 2
Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
- STEP 3
Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water
- STEP 4
Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
- STEP 5
Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
- STEP 6
Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
- STEP 7
When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
- STEP 8
Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs.