Tagine:
Heat the oil in a large pan or tagine. Once hot, add the leeks, turn the heat down and stir.
When they start to brown, add the garlic. Stir a couple of times and add the potatoes.
Stir and cook gently for a minute. Then add all the spices and stir until the potatoes are nicely coated. Add the tomatoes and stir a few times.
Add the lentils and stock. Bring to a boil, then turn the heat down and cover.
Cook gently for 30 minutes. Add the rest of the vegetables and salt, and cook for another 20 minutes. NB: this assumes you’re using dried lentils. Tinned lentils would allow for a much shorter cooking time (I would add the vegetables at the same time as the tinned lentils, bring to the boil, then cook for 20 minutes, salting at the end).
Couscous:
Put the water in a pan, and add the oil and salt. Bring to a boil, turn the heat down a little and add the herbs.
Cook for 10 minutes.
Add the couscous. Stir and mix the herbs in well, then remove from the heat and cover. Leave to stand for 15 minutes.
Salad:
Cook the bulghur in boiling water: bring to a boil, turn the heat down and simmer for 10 minutes.
Chop up the tomatoes, onions, leaves and samphire. Combine in a bowl with the drained bulghur. Add the zest from the lemon, salt and pepper; mix well.
Put the mustard powder in a jug, then add olive oil, balsamic, zaatar, lemon juice.
Add the dressing to the salad just before serving.

For the tagine:
200 g puy (or similar) lentils
3 fresh tomatoes, skinned (put them in boiling water) and chopped fine
1 leek, chopped fine
5-6 cloves garlic, chopped fine
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon chilli powder
2 teaspoon smoked paprika
Olive oil
Salt, to taste
500 ml vegetable stock (1 vegetable oxo cube, or 1 tablespoon of vegetable bouillon powder)
Vegetables of choice (potato, carrot, green beans, etc.), chopped

For the couscous:
300 g couscous
600 ml water
Dash of olive oil
Salt, to taste
Finely chopped herbs of choice (coriander, basil, parsley, the green bits from 3 spring onions,rocket, samphire), to taste

For the salad:
2 tablespoon bulghur
1 packet samphire
6 small tomatoes
1 medium/small red onion
A generous helping of green leaves: rocket, watercress, lamb’s lettuce
The white part from 3 spring onions (if using the green part for the couscous)
Salt, to taste
Black pepper, to taste
Olive oil
1 teaspoon mustard powder
Balsamic vinegar
1 large lemon
1 teaspoon zaatar