Bedouin Sweet Potato Tagine

Heat 1 tbsp of olive oil in a frying pan on medium heat and cook the onions and garlic until soft. Add the ras-el-hanout and stab the whole chilli a few times before adding to the pan. Fry gently for 1 minute. Tip: The more you stab the chilli the hotter the final dish will be.

Add the stock pot with 350ml of boiling water to the pan together with the cubed sweet potato, carrot and apricots. Season with ¼ tbsp of salt and and few grinds of pepper. Cover with a lid and cook on a medium heat for 10 mins, then uncovered for 10-15 mins.

Boil 250ml of water with ¼ tsp of salt. Add in your couscous and cover the pot tightly. Take the pot off the heat and leave to rest for 5 mins. Tip: Be exact with the amount of water to prevent soggy couscous!

Finely chop the mint and parsley and mix all of the mint and two thirds of the parsley into the couscous. Add 1 tbsp of olive oil, 1 tbsp of lemon juice and mix with a fork to separate the grains. Tip: Test for seasoning and add more salt if necessary.

Toast the flaked almonds in a dry frying pan over a medium heat until they are golden brown.

Mix the yoghurt with 2 tsp of lemon juice and a pinch of salt and pepper. Test for seasoning and add more salt and pepper as necessary.