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1
Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium heat.
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2
When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes.
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3
Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more.
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4
Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes.
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5
Add tomatoes and their juice, vegetable broth, and saffron and stir to combine.
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6
Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes.
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7
Add cauliflower, olives, chickpeas, preserved lemon, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more.
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8
Taste tagine and adjust seasoning if necessary.
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9
Place couscous in a large bowl or baking dish.
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10
Bring water to a boil.
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11
Once water boils, pour over couscous, and let stand until water is absorbed, about 5 minutes.
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12
Add olive oil, season to taste with salt and pepper, and stir briefly to combine.
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13
Serve tagine over couscous, topped with almonds and scallions.
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14
Pass yogurt on the side.
