Peel and finely chop the red onion. Halve the squash, scoop out the seeds (see our tip for turning them into a snack), peel and then chop the squash into bite-size pieces. Warm a medium pan on a medium heat for 1 min, then add ½ tbsp olive oil, the chopped veg and a pinch of salt and pepper. Fry, stirring now and then, for 8 mins till the veg start to brown and look glossy.

While the veg fry, roughly chop the dried apricots. Peel and grate or finely chop the garlic and ginger. Roughly chop the parsley leaves and stalks. Fill and boil your kettle.

Stir the dried apricots, garlic, ginger and half the parsley into the pan. Add 2 tsp ras al hanut and 1 tsp harissa paste (it's spicy, so for a milder tagine just use ½ tsp). Cook and stir for 1 min till the pan smells fragrant.

Stir in the chickpeas with the liquid from their tin. Pour in 300ml boiling water. Pop on a lid, bring to the boil and then turn the heat down a little. Let the tagine simmer for 15 mins, stirring now and then, till the squash is tender and has started to break down.

While the tagine simmers, tip the couscous into a heatproof bowl. Pour over 150ml hot water from the kettle. Cover the bowl with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and plump up.

Taste the tagine and add 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 or bowls. Top with the tagine and garnish with the remaining parsley to serve.