Serves 4

Prep: 20 min

Cook: 30 min

For the tagine:

1 red onion, approx 150g

4 tbsp olive oil

2 large garlic cloves

4 tsp ras al hanout

50g coriander

200g big carrots

200g small salad potatoes

2 courgettes, approx 200g in total

1 tbsp tomato purée

240g diced butternut squash

8 no-soak apricots

Large pinch saffron stamens

16 hot Peppadew peppers in a jar

For the couscous:

150g couscous

Pinch of saffron stamens

1 tbsp olive oil

1 tbsp lemon juice

100g canned chickpeas

1 lime

Belazu rose harissa to serve

Peel, halve and thinly slice the onion and garlic. Heat 3 tbsp olive oil in a heavy-based, lidded pan and stir in the onion. Cook, stirring often, for about 5 minutes until limp. Meanwhile, set aside a few sprigs of coriander and finely chop the rest. Scrape and chop the carrot into 5cm chunks. Cut the courgettes in half lengthways, then into 6cm chunks. Stir the ras al hanout into the onion and cook for 30 seconds. Stir in the tomato purée, saffron, 300ml water, the apricots and potatoes. Bring to the boil, add the potatoes, carrot, butternut and chopped coriander, return to the boil, then reduce the heat immediately. Cover the pan and cook for 15 minutes.

Add the courgette and peppers, pushing them under the liquid. Cover again and cook for a further 10 minutes or until the courgettes are tender - I like them al dente, but it's traditional for them to be soft. Boil the kettle and measure off 225ml boiling water. Add 1 tbsp olive oil and 1 tbsp lemon juice, stir in the chickpeas, then the couscous. Cover and leave for at least 10 minutes or until required. Fork up the couscous. Serve the tagine over the couscous with a dollop of fiery harissa, a lime wedge and sprig of coriander.

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