1. Finely chop the onion. Add it to a large tagine or frying pan with a splash of oil. Cook until soft, and then add 2 teaspoons of ground coriander and 2 teaspoons of ground cumin. Mix them in, and then add the cubed vegetables. Stir them around to coat in the spices.
2. Once the edges of the vegetables start to soften, add the tin of tomatoes, tin of chickpeas (with the water) and 200ml of vegetable stock. Stir everything together, and then add 4 heaped teaspoons of harissa paste, a tablespoon of agave nectar and a good grinding of pepper. Mix everything together, bring the tagine to the boil, and then turn it down to a light summer and cover for 45 minutes.
3. After 45 minutes, remove the lid of the tagine. The vegetables should be nice and soft. Turn the heat up high and bubble the tagine down until you have a nice thick consistency.
4. Get your couscous on - add it to a bowl and cover with boiling water. Allow it to absorb the water, and then fluff it up with a fork.
5. At this point, add 7 chopped dates and a large handful of pitted green olives. Stir them in.
6. Final step - the Coconut Collaborative Almond Yogurt. Add this to the tagine, stir it in. Throw in some fresh coriander, the zest of a lemon and a good grinding of pepper. Season generously with salt, mix everything together and remove from the heat.
7. Serving time. Add a large spoonful of couscous to a bowl. Top with the tagine, and then sprinkle some almond flakes and pomegranate seeds on top. Dollop over a bit more Coconut Collaborative Almond Yogurt and tuck in!