Summer Vegetable Tagine with Moroccan Medley Couscous - Ainsley Harriott

Ingredients

• a pinch of saffron (optional)
• 500ml hot vegetable stock
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, sliced
• 4cm piece of ginger, peeled and finely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ras el hanout
• a pinch of dried chilli flakes
• 1 cinnamon stick, broken in half
• 1 red pepper, de-seeded and cut into 1.5-cm pieces
• 1 aubergine, cut into chunks
• 1 courgette, cut into chunks
• 500g butternut squash, peeled and cut into 2.5-cm chunks
• 150g cherry tomatoes (optional)
• 1 x 400g tin of chickpeas
• 60g soft-dried apricots, cut in half
• small bunch of fresh coriander, chopped
• sea salt and freshly ground black pepper
• 1-2 packets of Ainsley Moroccan Medley Couscous
• lemon wedges, to serve