Roast Veggie, Chickpea & Date Tagine

While the veggies are roasting, heat a large frying pan over medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Finely chop the garlic and brown onion. Roughly chop the salad leaves. Cut the lemon in half. Thinly slice the herbs. Drain and rinse the chickpeas.

In a medium saucepan, add the water (for the couscous) and a generous pinch of salt. Bring to the boil, then add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork and stir through the salad leaves. Set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.

While the onion is cooking, combine the Greek-style yoghurt and herbs in a small bowl, then season with salt and pepper. Reduce the frying pan to a medium heat, then add the chickpeas, diced dried dates (see ingredients), chopped tomatoes, water (for the sauce) and vegetable stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Add the roasted veggies and a good squeeze of lemon juice to the tagine, then stir to combine. Season to taste.