• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Put the couscous in a medium bowl with ½ tsp salt (double for 4p) and pepper.
• Pour 200ml boiling water (500ml for 4p) into the bowl.
• Cover with a plate or cling film and leave to the side for 10 mins (or until ready to serve).

• Trim the aubergine, then cut into roughly 2cm pieces. Pop onto a lined baking tray. 
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

• Place a large pan (without oil) over a medium-high heat.
• Pick the mint leaves from their stalks and roughly chop (discard the stalks). 
• Peel and grate half the ginger (double for 4p). Use a teaspoon to easily scrape away the peel. 
• Once the pan is hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.

TIP: Watch them like a hawk as they can burn easily.

• Drain and rinse the chickpeas in a sieve. Pat dry with kitchen paper.
• Return the (now empty) pan to a medium-high heat, with a good drizzle of oil.
• Fry the chickpeas for 4-5 mins until crispy, shifting regularly.
• Add the grated ginger and ras-el-hanout and fry for 2-3 mins, until fragrant. Add chopped tomatoes and half the harissa.
• Lower heat to medium, cover and leave to simmer gently for 10-12 mins until reduced and slightly thickened.

• In a medium bowl mix yoghurt, remaining harissa and half the chopped mint. 
• Season to taste with salt and pepper.
• Once aubergine is roasted, add to the harissa yoghurt.
• Stir to coat evenly.

• Season the chickpea tagine to taste with salt, pepper and sugar, adding a splash of water if required.
• Fluff up the couscous with a fork and divide between bowls.
• Top with the chickpea tagine and harissa yoghurt coated aubergine. 
• Garnish with the toasted almonds and remaining chopped mint.