Butternut squash & sweet potato tagine

Defrost the onions, peppers & garlic

Chop the apricots

Pick the coriander

Prepare the cous cous as per pack instructions

1.Roast the butternut squash/sweet potato in the oven at 180°C for 6-8 mins until caramelised and slightly soft.

2. Add some oil to a pan over a medium heat, fry the onions, garlic and peppers with the ras el hanout and cumin.

3. Add in the apricots, mix well

4. Now add the tomato sauce and a dash of water, bring to a simmer, then spoon in the squash and sweet potato, mix well and then cover the pan,transfer to an oven at 170°C for an hour.

5. Deep fry the chick peas and season - place on kitchen paper

6. Mix together the yoghurt and harissa.

7. Spoon the cous cous onto a suitable bowl followed by the tagine.

8. Garnish with the crispy chickpeas, coriander and yoghurt - serve