Sweat the onions in a little oil in an oven-proof pot or casserole that has a lid – do this for about 3 mins. Add the garlic and sweat for another minute.
Add the rest of the root veg, chopped tomatoes, tomato puree, spice mix, stock, chickpeas and 250ml cold water.
Put the lid on the tagine and cook in a low oven (about 130 C) for 1.5 hours. 30 minutes before serving the tagine, finely shred the spinach/chard and add to the pot. Turn the oven up to 150 C if the veg still have a bite to them
Place the couscous in a bowl and add double the volume of boiling water.
When water has absorbed into couscous and it is fluffy it is ready to serve – about 10 minutes
Garnish the dish with torn coriander leaves and a wedge of lemon(optional).
Serve with some warm flatbreads and a harissa yoghurt dip
Harissa yoghurt dip:
Stir a heaped teaspoon (or to taste) of a good harissa paste (widely available in supermarkets) into a good quality, full fat natural yoghurt (I use Clandeboye natural yoghurt).
If you want to get a little fancy, sprinkle on some Dukkah (a crunchy middle-eastern condiment) - available in supermarkets