Put prunes in a small skillet. Pour over water and honey. Cook until water is mostly absorbed.
Heat base of tagine. Pour in olive oil. Add garlic, shallots, and onion and sauté. Add cumin, ground ginger, turmeric and ground coriander and mix well.
Mix in cauliflower, eggplant, carrot, zucchini, green beans and tomato and stir.
Pour over veggie stock. Stir well.
Cover tagine with lid and cook 40 minutes, or until vegetables tender, stirring from time to time.
Add blanched almonds to a skillet. Fry for a few minutes to toast.
Serve veggie tagine over cooked couscous. Top with almonds, cilantro and parsley.
