Heat two tablespoons of olive oil in a large, casserole pan over a medium-high heat. Add in the onion and carrot with a pinch of salt and cook for 10 minutes, stirring regularly, until softening, then add the garlic and cook for another minute.

Add the ras el hanout, paprika, cumin, cinnamon, lemon zest, honey and the harissa paste. Cook for 3 minutes, mixing well. Add a splash of water if it starts to catch.

Meanwhile, cook the bulghur wheat or cous cous according to packet instructions. Drain and leave to cool.

Pour the chickpeas and their bean stock into the pan, along with the veg stock and chopped tomatoes - swilling the can with a splash of water to get the most out of the tomatoes and tip that in too. Add the apricots/raisins, if using, Bring to a simmer and cook for 22-25 minutes for the flavours to mingle and the sauce to thicken and reduce slightly.

For the tabbouleh, add all of the ingredients to the cooked bulgur with a pinch of salt and mix well to combine. Check the taste - adding more seasoning or lemon juice to your liking.

For the salsa, put the almonds or seeds into a small dry frying pan over a medium heat and toast, tossing regularly for a couple of minutes until golden. Tip into a bowl and mix well with the chopped preserved lemon/or lemon zest, green olives, parsley and olive oil.

Divide the tabbouleh into bowls with portions of the tagine alongside. Scatter over the salsa, and finish with a dollop of yogurt, if you like.