1 tbsp olive oil
1 large red onion, finely chopped
2 celery sticks, finely sliced
½ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp smoked paprika
1 garlic clove, crushed
1 x 400-g (13-oz) can mixed beans, drained
400 ml (14 fl oz) passata
For the almond & lemon couscous
150 g (5 oz) couscous
½ tbsp olive oil
30 g (1¼ oz) flaked almonds, lightly toasted
½ preserved lemon, flesh removed and rind finely diced
sea salt and freshly ground black pepper
2 tbsp chopped fresh coriander
2 tbsp natural yoghurt
This tagine is also really tasty if you serve it with a fried egg on top.
Heat the oil in a large, heavy-based pan. Add the onion and celery and cook over low heat for 15 minutes until soft and translucent. Add the spices and garlic and cook for 2 minutes, then stir in the beans and passata. Bring to the boil, then reduce the heat and cook over low heat for 45 minutes–1 hour until the sauce has thickened.
Meanwhile, make the couscous about 15 minutes before the tagine is ready to serve. Put the couscous into a pan with 150 ml (¼ pint) boiling water and the oil and stir well. Cover with a lid and let stand for 10 minutes. Stir the couscous with a fork to fluff up the grains, then stir in the almonds and preserved lemon. Season with salt and pepper.
Divide the tagine between serving plates, garnish with the coriander and a dollop of yoghurt and serve with the couscous.