Moroccan Chickpea & Sweet Potato Tagine

Heat the olive oil in a medium frying pan. Add the red onion and cook for 5 minutes or until soft. Add the garlic, cumin & paprika spice mix and honey and cook for 1 minute or until fragrant. Add the sweet potato and cook, stirring, for 1 minute or until coated in the spices. Add the diced tomatoes and chickpeas and season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, covered, for 25 minutes or until the sauce is slightly thickened and the sweet potato is tender.

Stir the baby spinach through the tagine. Simmer for 2-3 minutes and then remove from the heat.

Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, then cover the bowl tightly with cling wrap and leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the butter and parsley (reserving a small amount for a garnish).