Peel and finely chop the onion. Peel and dice the sweet potatoes into 1cm cubes Roughly chop the tomatoes. Warm a medium pan on a medium heat for 1 min, then add 1 tbsp olive oil, the chopped veg and a pinch of salt and pepper. Fry, stirring now and then, for 5 mins till the veg start to brown and look glossy.

While the veg fry, peel and crush the garlic. Roughly chop the dates. Zest the lemon. Finely chop the coriander stalks, setting the leaves aside for later. Drain and rinse the chickpeas. Fill and boil your kettle.

Stir the garlic, dates, lemon zest and coriander stalks into the pan. Add 2 tsp ras al hanut. Cook and stir for 1 min till the pan smells fragrant.

Stir in the chickpeas. Squeeze in the juice from half the lemon. Pour in 300ml boiling water. Pop on a lid, bring to the boil and then turn the heat down a little. Let the stew simmer for 15 mins, stirring now and then, till the sweet potatoes are tender and have started to break down.

While the stew simmers, tip the couscous into a heatproof bowl. Pour over 300ml hot water from the kettle. Cover the bowl with a plate and set aside to soak. The couscous will absorb the water and plump up.

Taste the stew and add a squeeze more lemon juice, or a pinch more salt or pepper if you think it needs it. Fluff the couscous with a fork and divide it between 2 warm plates. Top with the stew and garnish with the coriander leaves to serve.