Inspired by those flavors, this recipe delivers the same warming spices. Cinnamon and ginger add sweetness, while coriander and lemon peel brighten the dish. Soft sweet potatoes and chickpeas thicken the stew and beg to be topped with toasted almonds. Cook, relax and enjoy!

What you’ll need: 8 oz onion
2 cloves garlic
8 oz sweet potato
1 lemon
fresh cilantro
2 tsp tagine spice blend
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon cinnamon
1 (15 oz) can chickpeas
1 oz whole raw almonds
¾ cup regular couscous
2 oz pitted green olives
olive oil
coarse salt
freshly ground black pepper

Equipment: heavy pot
strainer
rimmed baking sheet
small saucepan

Recipe steps: 1. Prep ingredients
Peel, halve and thinly slice onion. Peel and chop garlic. Peel sweet potato and cut into 1-inch pieces. Remove lemon zest in strips using a vegetable peeler. Separate cilantro leaves from stems and finely chop stems.

2. Sauté vegetables
   Preheat oven to 400°F. Heat 2 tablespoons oil in a heavy pot over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Add tagine spice blend and cilantro stems and cook, stirring, until fragrant and mixture begins to stick to the pot, 1 minute.

3. Simmer
   Drain chickpeas and add to skillet along with sweet potatoes, half of lemon zest and 2 cups water. Season with salt and pepper and bring to a simmer. Cover with a lid or foil and simmer until sweet potatoes are tender, 8–10 minutes.

4. Make almond mixture
   Meanwhile, toast almonds on a rimmed baking sheet in the oven until golden and nutty smelling, 6–8 minutes. Roughly chop almonds. Finely chop remaining lemon zest. Gather almonds, cilantro leaves, and remaining lemon zest together and finely chop.

5. Make couscous
   Bring ¾ cup water to a boil in a small saucepan; season with 1 tablespoon oil and a pinch of salt. Stir in couscous, remove from heat, and cover until tender, 5 minutes. Uncover and fluff with a fork.

6. Finish
   Roughly chop olives. Uncover tagine, stir in olives and continue to simmer until slightly reduced, about 5 minutes. Halve lemon and squeeze juice into pot. Stir half of almond mixture into pot. Serve tagine over couscous and top with remaining almond mixture. Enjoy!