Vegetable Tagine With Apricots on Fluffy Couscous

Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of water to be used later.

Finely slice the red onion and garlic. Cut the butternut squash and aubergine into 2cm pieces.

Peel and slice the carrot into thin circles. Roughly chop the coriander and apricots. Juice the orange and set aside.

Heat the olive oil in a saucepan. Add the butternut squash, carrots and aubergine to the saucepan and cook until lightly browned and beginning to soften.

Stir the onion and garlic into the saucepan. Add the stock, honey, orange juice, cinnamon and season with salt and pepper. Bring to the boil, then reduce the heat and simmer.

Add the apricots and two-thirds of the almond flakes. Gradually add the tomato paste until the sauce thickens.

In a large serving bowl, add the couscous and the boiling water (75ml per person).

Fluff the couscous, and divide among serving plates.

Distribute the tagine atop the couscous. Serve with fresh coriander and remaining almond flakes sprinkled on top.