Roasted Vegetable Tagine

After the sweet potato has been in the oven for 10 mins, add the pepper to the baking tray, toss to mingle with the sweet potato and oil and pop back in to roast until they are both soft and golden, another 15 mins. Once cooked, remove from the oven and set aside.

Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Once hot, add the onion and cook until soft, stirring occasionally, 5 mins. Drain and rinse the chickpeas in a sieve. Boil the kettle.

Stir the tomato purée, chermoula spice blend and garlic into the onions. Cook for 1 minute, stirring constantly, then pour in the water for the tagine (see ingredients for amount) and add the honey, raisins, chickpeas and half the stock powder. Stir everything together and gently bring to the boil, then simmer until the mixture has reduced and thickened, about 10 mins. Add the roasted vegetables and season with salt and pepper to taste.

Pour the boiling water for the couscous (see ingredients for amount) into a large saucepan on medium-high heat, stir in the remaining stock powder and bring back to the boil. Once boiling, remove from the heat, stir in the couscous, then cover with a lid or some foil. Leave for 10 mins to absorb the stock. Meanwhile, pick the mint leaves from their stalks and finely chop (discard the stalks).