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For the couscous:

• Put the couscous in a bowl and mix well with 2 tbsp of olive oil and a tsp of salt. Pour over the boiling water and cover with cling film. Leave for an hour.

• Heat the remaining olive oil and sauté the shallots until very soft. 

• Just before serving, add the pistachios, shallots and the rest of the ingredients to the couscous, season to taste and mix. Can be refrigerated for up to four days.

For the tagine:

• Toast the cinnamon sticks, cloves and coriander seeds in a dry frying pan until their aroma rises. Grind finely using a mortar and pestle or coffee grinder. 

• Heat a little olive oil in a heavy based saucepan add the spices, including the ground turmeric, and stir briefly. 

• Add the onion and sauté for a few minutes, then the ginger, chilli, and garlic. 

• Turn the heat down and cook for 10-15 minutes, until the flavours are well blended. Add the tomatoes, dates and all the vegetables except the spinach. Cover the pan and simmer gently for 40 minutes.

• Fold the spinach and coriander into the vegetable tagine, season to taste and serve with the couscous topped with preserved lemons and pomegranate salsa.

For the pomegranate salsa:

• Mix all the ingredients together.