Tagine with Root Vegetables

Preheat the oven to 220 degrees.

Peel the carrots and parsnips. Cut everything into equal sticks of about 1 cm thick and 4-5 cm long.

Mix the carrots and parsnips with the olive oil and 1-1.5 tablespoon of ras el hanout in a large oven dish.

Roast in the oven for 20 minutes. Set aside once ready. Stir halfway through if necessary.

Peel and cut the red onions into rings.

Heat oil in a large pan, and once hot, fry the onions for about 6 minutes on medium heat until they start to soften.

Bring 500ml water to a boil and dissolve the vegetable stock cube to create stock.

Cut the dried apricots in half and drain the can of chickpeas.

Once the onions have started to soften, add 0.5 tablespoon of ras el hanout and the harissa paste. Cook for another minute.

Add 300ml of the vegetable stock, the full can of chopped tomatoes, chickpeas, and apricots to the pan. Bring to a boil and let it simmer for 10 minutes.

Top up the remaining vegetable stock with 200ml water. Reheat in a saucepan.

Once the stock comes to a boil, remove from the heat and add the couscous. Cover with a lid and let it stand for 5 minutes until the couscous is tender.

Add the roasted root vegetables to the tagine and mix through. Cover with a lid and cook for another 3-5 minutes.

Fluff up the couscous with a fork and serve with the tagine.