Cook couscous in water with half the ground cumin and half the stock powder

Halve peel and thinly slice the onion. Drain and rinse chickpeas. Stir couscous into boiling water. Leave to sit

Brown lamb in pan. Add onion.

Roughly chop prunes & coriander. Trim and coarsely grate carrot. Zest the lemon and cut in half.

Stir chermoula spice blend and rear of ground cumin into frying pan. Add chickpeas and carrot.

Add tomatoes the remaining stock powder sugar prunes and water

Fluff up couscous stir in lemon zest. Taste tagine and serve. Top with lemon juice & coriander