Finely slice the onion. Finely chop the garlic. Remove the seeds and membrane from the chilli and dice finely.
Dice the courgette. Peel and dice the butternut squash.
Pick the leaves from the coriander and roughly chop. Finely chop some of the root.
Drain and rinse the chickpeas under cold water.
In a casserole pan or tagine, heat a tablespoon of olive oil. Add the onion and sweat until translucent. Add the garlic, chilli, ras el hanout, star anise, coriander root and cinnamon stick and cook for 1 minute. Add the butternut squash and sweat for 5 minutes. Season with salt and pepper and add the tomato puree and chopped tomatoes. Cover with water and add the stock cube. Bring to the boil and then reduce to a simmer. Add the diced courgette and cook until the vegetables are tender. Add the chickpeas to warm through and then add the coriander just before serving.
Whilst the tagine is cooking, place the cous cous, olive oil, saffron, salt and pepper in a steel mixing bowl. Bring the water to the boil and pour onto the cous cous. Cover the bowl with cling film and leave for 10 minutes. Remove the cling film and break it up with a fork. Add more salt and pepper if required.
Serve the cous cous topped with the warming tagine.
«For real spice and chilli lovers, stir in some harissa paste to your tagine just before serving.»
Morrocan tagine of butternut squash and courgettes with saffron spiced cous cous.