Trim the aubergine and dice it into chunks around 1cm thick. Put a large pan or wok on a medium-low heat for 1 min, then add 2 tbsp olive oil and the aubergine. Fry, stirring often, for 6-7 mins till the aubergine starts to brown.

While the aubergine fries, peel and finely chop the onion. Stir the onion into aubergine with 2 tbsp water and season with a pinch of salt and pepper. Fry, stirring often, for 6-7 mins till the veg start to look glossy.

Halve the butternut squash and scoop out the seeds. Chop it into bite-sized chunks (you don’t need to peel the squash, but you can if you prefer). Peel and grate or crush the garlic. Finely grate the zest from the orange.

Tip the squash into the pan. Stir in the garlic, orange zest and 1 tbsp ras al hanut. Cook, stirring, for 1 min. Add the juice from half the orange with 1 tbsp maple syrup (keep the rest for later).

Tip in the chickpeas with the water from the tin. Add the chopped tomatoes and give everything a good stir. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and bring to the boil. Turn the heat down and simmer for 12-15 mins, stirring now and then, till the squash is tender.

While the tagine simmers, tip the couscous into a heatproof bowl. Fill your kettle and boil it, then pour 300ml boiling water over the couscous. Give it a stir, cover the bowl with a plate and set aside for 10-15 mins. The couscous will soak up the water and become tender and fluffy.

Taste the tagine and add a pinch more salt, a squeeze more orange juice or more maple syrup if you think it needs it. Fluff the couscous with a fork and then divide it between 2 warm plates. Top with the vegetable tagine and serve.