1. Heat your oven to 200°C/Fan 180°C/Gas 6. Fire up the barbecue, if you’re using it. Peel and chop the sweet potatoes into 2cm-thick cubes. Place on a baking tray. Drizzle with olive oil and season with salt and pepper. Slide into the oven to roast for 20 mins or till just softened.
2. Meanwhile, peel and thinly slice the shallot. Peel and grate the garlic and ginger. Warm a pan over a medium heat. When warm, drizzle in a little olive oil. Add the shallot and cook for 2-3 mins, stirring often, till glosy. Roughly chop 4 cherry tomatoes and add those to the pan with the garlic and ginger. Sprinkle in 1 tsp smoked paprika and drop in 1 star anise. Pour in 1 tbsp tamari and 200ml water. Bring up to the boil, then turn the heat down and simmer for 5 mins.
3. While the pan simmers, peel the mango and slice the flesh from the stone. Roughly chop the flesh. Add to the pan. Pop on a lid and cook for 10 mins, stirring occasionally. Take off the heat. You can leave the sauce chunky, or remove the star anise and blitz with a hand-held blender till smooth. Set aside.
4. Roughly chop the pepper, discarding the white pith and seeds. Peel the onion and thickly slice it. Trim the courgette and slice it into 1cm-thick rounds. If you’re not using a barbecue, set your grill to a medium-high setting.
5. The sweet potato should be just cooked. Remove from oven and allow to cool a little. Thread the sweet potato and prepped veg onto skewers, adding a few cherry tomatoes too.
6. Zest the orange and squeeze the juice from one half into a small bowl and add the remaining tamari. Whisk in 1 tbsp oil. Brush the kebabs with half of this dressing. Place onto the barbecue or under the grill for 8-12 mins, turning occasionally, till the veg are tender and lightly charred.
7. While the kebabs cook, tip the couscous into a bowl. Boiling your kettle, then pour 150ml boiling water ver the couscous. Cover with a plate and leave to soak for 5-10 mins. When the couscous is tender and has absorbed the water, fluff it (draining off any excess water). Squeeze in the juice from the remaining orange half and season with a pinch of salt and pepper. Fold through the watercress.
8. Divide the couscous between two warm plates. Brush the cooked veggie kebabs with any remaining tamari and orange dressing and pop them on top of the couscous. Serve with the mango barbecue sauce for dunking and drizzling.