Peel and halve 400g of shallots. Peel, deseed and cube 1 large butternut squash, about 1.25kg whole.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Fry the shallots for 5 minutes. Add the squash, 1 teaspoon of ground cinnamon and ½ teaspoon of ground ginger; stir for 1 minute.
Add 450ml of vegetable stock, 12 small pitted prunes, and 2 teaspoons of honey. Cover and simmer for 8 minutes.
Add 2 chopped red bell peppers. Simmer for 8-10 minutes, until the vegetables are tender.
Meanwhile, drain and rinse 400g of canned chickpeas (undrained weight). Mix with 250g of couscous, 1 tablespoon of harissa, ½ teaspoon of salt, and 400ml of boiling water. Cover for 5 minutes, then fluff with a fork.
Stir 3 tablespoons of chopped cilantro and 2 tablespoons of chopped mint into the tagine. Serve with the couscous.
