Cut the cheese into slices and sprinkle with ras el hanout and olive oil.
Heat a griddle pan or frying pan until hot and then cook the cheese until golden brown on both sides.
Peel and dice the onion, the carrots and the parsnip. Dice the courgette. Pick the coriander leaves from the stalks. Finely chop the stalk and roughly chop the leaves to use as a garnish. Heat the tagine or a large saucepan and add a tablespoon of olive oil. Add the onion and sweat until soft. Add the garlic, chilli, ras el hanout, coriander stalks, tomato puree and the cinnamon stick. Cook for 1 minute before adding the carrot and parsnip. Cook for 5 minutes and then season with salt and pepper. Cover with stock, bring to the boil and then simmer for 10 minutes. Add the courgette and the chick peas and cook for a further 7-8 minutes. Add the chopped coriander to finish.
Defrost the broad beans and then remove them from their skins. Crumble the feta.
Place the cous cous, olive oil, peas, broad beans, salt and pepper in a mixing bowl. Bring the water to the boil and pour onto the cous cous. Cover the bowl with cling film and leave for 10 minutes. Remove the cling film and break up the mixture with a fork. Fold in the crumbled feta cheese and add more salt and pepper if required.
Spoon cous cous into wide bowls or large plates. Spoon the tagine over the top and finish with the grilled halloumi.
«This dish also works well served with crisp sea bream or bass instead of halloumi. Bulgur wheat is also a nice nutty replacement for the cous cous.»