In a large pan filled with 700ml of water add 1 tsp ginger powder, 2 tsp cinnamon, a pinch of saffron, and a large pinch of salt. Stir well, and then add 1 chicken (around 1.5 kg/3 lb) cut into portions, 1 large onion, finely chopped, and 1 bunch each of parsley and coriander, finely chopped.

Cook covered for around 45 minutes, turning the pieces over occasionally and adding more water if necessary.

Add 3 preserved lemons, finely chopped and 100g pinky-green or brown olives. Continue cooking for 15 minutes or so, until the chicken is very tender.

To make the purple couscous take a purple cauliflower, cut into pieces and blitz in the food processor until you reach a grain-like consistency.

Place in a large pan, along with a good drizzle of olive oil, and cook, stirring occasionally for a few minutes. Meanwhile, pour 250ml couscous grains into a shallow bowl and add 250ml boiling water. Leave a few minutes to set, and then fluff with a fork.

Add the couscous to the cauliflower to heat through.

Serves 4.