Peel and finely chop the onion. Warm a medium pan on a medium-low heat for 1 min, then add ½ tbsp olive oil and the onion. Season with salt and pepper and fry for 5-6 mins, stirring now and then, till the onion has started to soften but hasn't picked up too much colour. If it starts to brown, turn the heat down and add a splash of water.

While the onion fries, peel and grate or crush the garlic. Trim and halve the courgette, then slice it into half-moons.

Stir the courgette, garlic, 2 tsp ras al hanut and ½ tsp caraway seeds into the onion. Fry for a further 3 mins, stirring every so often.

While the veg fry, break the cauliflower into small florets, keeping the leaves to one side for later. Chop the cauliflower stalk into bite-size chunks.

Stir the cauliflower into the pan. Add the chickpeas with the liquid from their tin. Tip in the chopped tomatoes. Half-fill the tin with around 200ml cold water and pour that into the pan too. Put a lid on the pan, turn up the heat and bring the tagine to the boil. Turn the heat down a little and simmer for 10 mins, stirring every so often.

While the tagine simmers, fill and boil your kettle. Tip the couscous into a heatproof bowl and pour in 150ml boiling water. Pop a plate on top of the bowl and set aside to soak for 10 mins. Shred the cauliflower leaves, including the thick cores.

When the cauliflower has simmered for 10 mins, stir in the shredded leaves and simmer for 5 mins to just soften them. Taste the tagine and add a pinch more salt or pepper if you think it needs it.

Fluff the couscous with a fork and spoon it onto 2 warm plates. Top with the tagine and serve.