1 tbsp ground coriander
2 tsp ground turmeric
1 tbsp ground cinnamon
3 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
50 g dates, finely chopped
2cm piece fresh ginger, grated
500 g (2 smallish) aubergines cut into 2cm cubes
600 g pumpkin or squash, deseeded and cut into 3cm cubes
2 x 400 g cans plum tomatoes
Handful each chopped fresh mint and coriander, plus extra coriander to garnish
Juice of 2 lemons
Heat a large saucepan over a medium heat. Add coriander, turmeric and cinnamon and toast spices for about 1 minute. Add the oil, onion, chilli, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.
Add the aubergines, cook for 5 minutes, then stir in the pumpkin and coat in the spices. Add 100 ml water and the tomatoes, breaking them up into chunks, and simmer, stirring now and then, for 30 minutes.
Meanwhile, put the couscous into a bowl and season. Pour over 450 ml boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up with a fork.
Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste.
Stir the herbs and lemon juice into the tagine. Serve on top of the couscous.