For the tagine

450g/1lb boneless and skinless chicken pieces cut into chunks
tsp ground ginger
1tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tbsp ground cinnamon
1 ½ tsp cayenne pepper
2 tbsp olive oil
1 large onion, grated
2 garlic cloves, crushed
100g/4oz ready-to-eat dates cut in half
25g/1oz flaked almonds
1 tsp clear honey
½ tsp saffron strands, soaked in a little warm water
300 ml/½ pint fresh chicken stock - from a carton is fine
400g/14 oz can chopped tomatoes
2 tbsp chopped mixed fresh coriander and flat leaf parsley
Greek-style yoghurt and fresh coriander leaves, to garnish

For the herb-scented couscous

225 g couscous
4 tbsp extra virgin olive oil
Juice 1 lemon
225ml fresh chicken or vegetable stock
4 tbsp chopped parsley and mint
Salt and pepper