Fry the shallots in the oil for 5 mins until
they are softening and browned. Add the
squash and spices, and stir for 1 min. Pour
in the stock, season well, then add the prunes
and honey. Cover and simmer for 8 mins.
Add the peppers and cook for 8-10 mins
until just tender. Stir in the coriander and mint.
Pour 400ml boiling water over the couscous
in a bowl, then stir in the harissa with ½ tsp
salt. Tip in the chickpeas, then cover and leave
for 5 mins. Fluff up with a fork and serve with
the tagine, flaked almonds and extra mint.