Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the red onions, and slice them into 6-8 wedges. Trim the courgettes and slice them into 1cm-thick rounds. Halve the red peppers, scoop out the seeds and pith, and roughly chop them. Slice the tomatoes into 6-8 wedges each.

Tip all the veg into a large roasting tin (or 2 smaller roasting tins – you don't want to crowd the veg together too much or they'll steam rather than roast). Drain the chickpeas and add them to the tin. Drizzle over 1 tbsp garlic oil and dust over 1 tbsp ras al hanut. Season with a pinch of salt and gently toss the veg and chickpeas to mix.

Slide the veg and chickpeas into the oven and roast for 30 mins. The veg should be lightly charred and tender, and the chickpeas starting to crisp up.

Fill and boil your kettle. Finely grate the zest from the lemon into a bowl. Tip in the couscous. Add 300ml boiling water, swirl with a fork, then cover the bowl with a plate and set aside for 10-15 mins to soak. The couscous will soak up the water and become tender.

While the couscous soaks, roughly chop the parsley, leaves and stalks.

When the tagine is ready, take the tin out of the oven and squeeze over the juice from half the lemon. Fluff the couscous with a fork, stir in half the parsley, and divide between 2 warm plates. Top with the roast tagine, garnish with the rest of the parsley and serve with wedges of the remaining lemon for squeezing.