Sweet potato tagine with lemon couscous recipe
 2 tbsp olive oil1 onion, thickly sliced2 garlic cloves, finely chopped1 tsp ras-el-hanout½ tsp ground cinnamon½ tsp ground ginger½ tsp smoked sweet paprika½ tsp ground cumin¼ tsp freshly ground black pepper1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks1 x 400g/14oz can chopped tomatoes2 tbsp honey½ tsp saffron200ml/7fl oz water40g/1½oz preserved lemons, finely chopped125g/4½oz dried apricots, halved110g/4oz green olives, stones removed40g/1½oz whole almonds1 small bunch coriander 2 tbsp olive oil 1 onion, thickly sliced 2 garlic cloves, finely chopped 1 tsp ras-el-hanout ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp smoked sweet paprika ½ tsp ground cumin ¼ tsp freshly ground black pepper 1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks 1 x 400g/14oz can chopped tomatoes 2 tbsp honey ½ tsp saffron 200ml/7fl oz water 40g/1½oz preserved lemons, finely chopped 125g/4½oz dried apricots, halved 110g/4oz green olives, stones removed 40g/1½oz whole almonds 1 small bunch coriander 200g/7oz couscous2 tbsp extra virgin olive oil10g/½oz preserved lemons, rinsed, drained, pulp removed, flesh finely chopped½ lemon, juice only2 tbsp chopped fresh coriander leaves, to serve 200g/7oz couscous 2 tbsp extra virgin olive oil 10g/½oz preserved lemons, rinsed, drained, pulp removed, flesh finely chopped ½ lemon, juice only 2 tbsp chopped fresh coriander leaves, to serve Method For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.Add all of the spices and fry for one minute.Add the sweet potatoes and stir well.Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer.Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed.Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper.To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. Add all of the spices and fry for one minute. Add all of the spices and fry for one minute. Add the sweet potatoes and stir well. Add the sweet potatoes and stir well. Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer. Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer. Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed. Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper. Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper. To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves.