For the caramelised onions, quarter the onion and cut into thin rings. Sweat them in a pan with the olive oil at medium temperature for a few minutes. Add the sugar and caramelise. Add water, raisins and cinnamon powder and simmer with the lid closed for at least 30 minutes over low heat. Stir from time to time. Season with salt and pepper.

Finely chop the garlic for the tagine. Cut the onion into thin slices. Cut the potatoes, carrots and zucchini into bite-sized pieces. Sauté onion and garlic in a large pot with olive oil at medium temperature. Add potatoes, carrots, zucchini, olives and bay leaf. Add vegetable broth, passata and spices and simmer at low to medium temperature with the lid closed for about 30 minutes or until the vegetables are soft.

Meanwhile, put the instant couscous in a saucepan and season with olive oil, a pinch of salt and a pinch of pepper. Pour the same amount of boiling water over it and leave to stand with the lid closed. After 10 minutes loosen the couscous with the fork.

Serve couscous with tagine and caramelised onions. Sprinkle some fresh parsley over it.