Moroccan root tagine with couscous

Directions

1. 1
   Set the oven to 180C/350F/Gas Mark
2. 2
   Heat a solid-based pan and add the cumin and coriander seeds and cook for about 20-30 secs, stirring, until you can smell the seeds.
3. 3
   Pour in the canned tomatoes and 300ml water and bring to the boil.
4. 4
   Add the leeks, courgettes, carrots and chickpeas to the pan. Stir in the turmeric and seasoning.
5. 5
   Transfer the mixture to a tagine (or 2 individual tagines) or a covered casserole dish, and cook in the oven for about 1 hour, or until the vegetables are soft.Tip the couscous into a bowl and pour over 75ml boiling water and stir well. Leave the couscous for about 5 mins, until its softened, stirring it occasionally.
6. 6
   Garnish the tagine with coriander and serve with the couscous.