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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.

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Ingredients

Name: Hearty root vegetable tagine
Ingredients: 350g couscous 4 tbsp extra virgin olive oil, plus more for greasing Salt and black pepper 100ml boiling water or stock 3-4 banana shallots, or 5-6 ordinary shallots, halved and sliced into crescents 100g shelled pistachio nuts, toasted and chopped A bunch of spring onions, thinly sliced A small handful each of coriander and parsley leaves, chopped Seeds from 1 pomegranate 2 spring onions, finely chopped Juice of 1 lime Handful of mint, finely chopped 3 tbsp extra virgin olive oil 2 cinnamon sticks 1 ½ tsp cloves 3 tbsp coriander seeds A little olive oil 1 tbsp ground turmeric 1 large Spanish onion, finely chopped 100g grated fresh root ginger, grated 1 red chilli, seeded and chopped 6 garlic cloves 1 ½-2 x 400g tins chopped tomatoes 100g dried dates, pureed 1 sweet potato, halved and sliced at an angle 2 fennel bulbs, cut into batons (about 1cm thick and 2-2.5cm long) 1 celeriac root, cut into batons as above 150g fresh spinach leaves A handful of coriander leaves, chopped Preserved lemons, finely chopped, to serve

350g couscous

4 tbsp extra virgin olive oil, plus more for greasing

Salt and black pepper

100ml boiling water or stock

3-4 banana shallots, or 5-6 ordinary shallots, halved and sliced into crescents

100g shelled pistachio nuts, toasted and chopped

A bunch of spring onions, thinly sliced

A small handful each of coriander and parsley leaves, chopped

Seeds from 1 pomegranate

2 spring onions, finely chopped

Juice of 1 lime

Handful of mint, finely chopped

3 tbsp extra virgin olive oil

2 cinnamon sticks

1 ½ tsp cloves

3 tbsp coriander seeds

A little olive oil

1 tbsp ground turmeric

1 large Spanish onion, finely chopped

100g grated fresh root ginger, grated

1 red chilli, seeded and chopped

6 garlic cloves

1 ½-2 x 400g tins chopped tomatoes

100g dried dates, pureed

1 sweet potato, halved and sliced at an angle

2 fennel bulbs, cut into batons (about 1cm thick and 2-2.5cm long)

1 celeriac root, cut into batons as above

150g fresh spinach leaves

A handful of coriander leaves, chopped

Preserved lemons, finely chopped, to serve