Green tagine with preserved lemon couscous

Instructions

1. Mist a large flameproof casserole or tagine dish with cooking spray and set over a medium heat. Add the onion and fennel and cook, covered, for 10-12 minutes until soft, then stir in the garlic and all of the spices and cook for another minute. Stir in the stock, courgettes and olives and simmer for 5 minutes. Remove and discard the cinnamon stick. Season to taste, then stir in the fresh herbs.
2. Meanwhile, put the couscous and preserved lemons in a large bowl and pour over 250ml boiling water from the kettle. Cover with clingfilm, then set aside for 5 minutes, until all the liquid has been absorbed. Fluff up the grains with a fork, then stir through the lemon juice and season to taste.
3. Serve the lemon couscous topped with the tagine and garnished with the extra parsley and coriander, and the reserved fennel fronds.
4. The tagine can be frozen in an airtight container for up to 2 months.