2 red peppers, cored, deseeded and cut into bite-sized pieces
700 g (1 1/2 lb) butternut squash, peeled, deseeded and cubed
100 g (3 1/2 oz) golden sultanas
salt and pepper
chopped coriander, to garnish
Put the couscous in a large heatproof bowl and season with salt. Pour over the measurement water, cover with clingfilm and leave to stand for 10 minutes, or according to the packet instructions, until the water is absorbed. Gently fork to separate the grains, then set aside and keep warm.
Meanwhile, heat the oil in a large frying pan, add the onion and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened. Add the garlic, ginger, ground spices, chilli flakes, harissa, tomatoes and stock and bring to the boil, then reduce the heat to low, cover and simmer gently for 10–12 minutes.
Stir in the red peppers, squash and sultanas, re-cover and increase the heat to medium. Simmer for 10–15 minutes or until the vegetables are tender, then season to taste.
Spoon the couscous into warm bowls, then ladle over the tagine and serve scattered with chopped coriander.