John Torode and Lisa Faulkner served up a tasty vegetable tagine and jewelled couscous on John and Lisa’s Weekend Kitchen.

The ingredients are: 2 carrots, peeled, cut in half lengthways and then cut in half the other way, 2 large parsnips, cut in half lengthways 2 red onions, halved, 2 large potatoes, peeled and quartered, 3 leeks (white parts only), split, washed and cut into 6cm lengths, 2 red onions, quartered, Jar of shop-bought chermoula, 30ml olive oil, 200ml vegetable stock, 12 dried prunes, dates or figs, 2 preserved lemons, quartered, Small jar of harissa, to serve and Small handful of mint, leaves picked and chopped, to serve.

For the Couscous: 400g couscous, About 500ml hot vegetable stock, Grated zest and juice of 2 lemons, 1 tsp ras-el-hanout, 1 small garlic clove, grated, 2 tablespoons extra virgin olive oil, 1 large pomegranate, deseeded or a packet of pomegranate, 1 cucumber, peeled, deseeded and diced, 6 radishes, finely sliced, A small bunch of fresh mint, chopped, A small bunch of fresh flat-leaf parsley, chopped, Sea salt and pepper.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.