Tangy sweet potato & couscous tagine

Heat the oil in a large saucepan and gently fry the onion for 5 minutes. Add the sweet potatoes, harissa spice, 1 tsp of the bouillon and 350ml water. Heat until simmering, cover with a lid and cook gently for 5 minutes.

Reserve a small handful of parsley leaves for sprinkling and finely chop the remainder. Mix the couscous, the remaining 1 tsp bouillon and chopped parsley in a heatproof bowl. Add 200ml boiling water from the kettle, cover and leave to stand.

Stir 1 tbsp brown sauce and the dates into the saucepan and cook for 5 minutes more, or until the sweet potatoes are soft and the juices have thickened. Taste for seasoning, adding a little more brown sauce to balance the sweetness, if needed. Spoon the couscous and sweet potatoes onto serving plates, then scatter with the almonds and reserved parsley.