The Tagine sauce can be made the day before.
Cook for the 45 minutes the day before needed, simmer for the last 15- 30 minutes the next day, never cook the vegetables in the sauce the day before. Unfortunately with carry over cooking and reheating they will be soft and unappetizing.
For a dinner party, press your couscous into a small bowl turn it out onto individual plates, place the vegetables on top of the couscous, drizzle with sauce and sprinkle with flaked almonds and chopped coriander.