Add the olive oil to a large heavy-bottomed pot or tajine dish. Use a potato peeler to peel strips of carrots or else thinly slice the carrots into sticks.

Heat the oil in the pan on the stove on a medium-low heat and add the chicken. Cook for 3 minutes, then add in the onion, ginger and carrots. Cook for another 3 mins until the onions are transparent.

In a bowl add together all the spices. Sprinkle evenly onto the chicken and vegetables. Mix together well, then add in the garlic. Cook for a minute, then add in the boiling water.

Throw in the almonds, add a squeeze of lemon on top and add in the lemon quarters. Boil the cauliflower in another pot to add at the end.  

Bring to the boil, then simmer and cover. Cook for around 30mins. Have the cauliflower ready - should take around 10mins to boil, then strain. Set aside and add in at the end. 

Add in a pinch of salt and a good dash of black pepper and mix in well. Taste and add in more spice if you prefer or else tone it down with a tsp of honey. If you want it to taste more citrus, just squeeze a lemon quarter over the dish.

Prepare your cous cous as per the instructions on the pack. Serve on a plate or in a bowl with the cous cous. Can be left to marinate overnight if you prefer as it can be reheated easily on the stove.

Enjoy!