Prepare the Saffron Water: Using a small jug, add a pinch of saffron. Then, pour 500ml of boiling water over it and let it infuse.

Cook Spices: First, peel and finely slice the garlic and ginger. Next, heat the olive oil in a large casserole pan over medium heat. Then, add the sliced garlic, ginger, ground cumin, ground cinnamon, and ras el hanout to the pan. Cook for a few minutes, stirring often.

Add Main Ingredients: After that, stir in the sun-dried tomato paste and cook for another few minutes. Next, slowly pour the infused saffron water into the pan. Now, prepare the vegetables by trimming and chopping them into large chunks. Add them to the pan as you go. Then, add the chickpeas with their juices. Roughly chop the dried apricots and preserved lemon (make sure to discard any seeds) and add them to the pan. Season with salt and black pepper.

Simmer the Tagine: Bring the mixture to a boil. After that, cover the pan, reduce the heat to low, and let it simmer for 45 minutes, or until the vegetables are tender, stirring occasionally.

Prepare the Couscous: Place the couscous in a bowl and just cover it with boiling water. Season with a pinch of salt and pepper. Then, cover the bowl with a plate and leave it for 10 minutes. After this, fluff it up with a fork.

Final Touches: First, pick the leaves off the herbs. Next, toast the almond flakes in a dry pan over medium heat until golden. Finally, serve the tagine over the couscous, sprinkled with toasted almonds and fresh herbs on top.