2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
1 cinnamon stick
400 g (13 oz) can chickpeas, drained
400 g (13 oz) can chopped tomatoes
300 ml (1/2 pint) vegetable stock
1 tablespoon tomato purée
1 teaspoon sugar
100 g (3 1/2 oz) ready-to-eat dried apricots, roughly chopped
50 g (2 oz) ready-to-eat dried prunes, roughly chopped
4 tablespoons chopped fresh coriander, plus extra to garnish
Place the couscous in a bowl and add enough warm water to cover by 1 cm (1/2 inch). Mix in the salt and leave the couscous to absorb the water while making the tagine.
Heat 2 tablespoons of the oil in a large, heavy-based frying pan and cook the aubergine over a medium heat, stirring occasionally, for 5 minutes. Add the onion and red peppers and cook, stirring occasionally, for a further 5 minutes. Stir in the harissa paste, garlic and ginger and cook, stirring, for a further 2 minutes. Add the cinnamon stick, chickpeas, tomatoes, stock, tomato purée, sugar and dried fruit and bring to the boil. Reduce the heat, cover and simmer for 10–15 minutes until all the vegetables are tender.
Toss the couscous with the remaining 2 tablespoons oil, fluffing up with a fork. Stir in the chopped fresh coriander. Serve with the tagine, sprinkling each plate with extra chopped fresh coriander.