Dry roast some cinnamon, cumin and coriander seeds.
Slice some parsnips and carrots into circles.
For the Tagine spice mix:
In a mixer add ginger powder, red chilli powder, turmeric powder, roasted cinnamon, cumin and coriander seeds.
Grind into a powder.
Saute onions in the tagine pot with some olive oil.
Cut all the vegetable into round circles.
Put all the vegetables in the tagine pot to cook.
Season with salt and the dry spice mix.
Put in the stock and let it simmer.
Slice some tomatoes and put it in the tagine.
Add the pickled lemons, cooked chick peas, coriander leaves and parsley.
Put a little saffron on top.
Put the cous cous into a bowl and add some hot stock, salt and extra virgin olive oil and leave
on the side.
Cover the bowl for 5-7 minutes, once the cous cous absorbs all the stock it will become soft
Use a fork to loosen the cous cous.
Garnish with mint.
Serve with the vegetable tagine.