about 6c diced sweet potato, pumpkin, potato and red onion
1 tin chickpeas, drained
1 tin diced tomato
1/2 c sultanas
2 cloves garlic, chopped
1tsp each cumin, coriander and sweet paprika
1/2 tsp each ginger and chilli powder (or to taste)
1c boiling water
olive oil, black pepper to taste
1/2c slivered almonds
Toss the vegetables separately in olive oil. Roast the sweet potato and potato for ten minutes then add the pumpkin and onion and roast until soft. Put the vegetables in a large frypan or saucepan with the chickpeas, garlic and spices and saute until fragrant. Add sultanas, tomato and passata, stir and simmer for about fifteen minutes to allow the flavours to blend (add more water if necessary to stop it sticking).
In the meantime, combine the couscous and boiling water in a covered pan for about five minutes, then stir through a drizzle of olive oil and black pepper to taste. Toast the almonds briefly in a hot pan until golden, stirring all the while, and remove from pan as soon as they're done to stop them burning. Sprinkle over the top of the tagine to serve.