Vegetable tagine with chickpeas

To make Chermoula

1. Lightly roast coriander and cumin seeds in pan.
2. Grind roasted cumin, coriander and cloves in a mortar and pestle.
3. Put all chermoula ingredients into a blender and blend until smooth

For the Vegetables

1. Coat shallots, sweet potatoes, fennel, capsicum, eggplant and zucchini in marinade mix and lightly fry in big heavy based saucepan or tagine.
2. Top with tomatoes, cinnamon, bay leaf, prunes and vegetable stock.
3. Cover and cook for about 1 hour until vegetables are just tender.
4. Add cooked chick peas and cook for a further ½ hour.
5. Serve with couscous and labneh (natural yogurt that has been suspended over a bowl and drained overnight).

Cous cous

1. Put cous cous in bowl, cover with hot water, cover with plastic wrap and allow to sit for 5 minutes
2. Lightly fry onions and garlic until soft
3. Add almonds and preserved lemons and sauté for another minute
4. Fold into cooked cous cous and add freshly chopped herbs. Season and serve.
5. Microwave is ideal for reheating.