Serve****s 2

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

Fo****r th****e almond & lemo****n 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

T****o garnis****h

2 tbsp chopped fresh coriander

2 tbsp natural yoghurt

This tagin****e 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.