1. Heat the half the oil and the butter in a large pot or frying pan (make sure you have a lid to cover it) and fry the onion for 2 minutes with a little salt. Add the garlic and cook for a further minute. Remove from the pan and leave to one side.
2. Heat the remaining oil in the same pan and fry the aubergine with some salt until soft and starting to brown. Return the onion to the pan along with the spices and apricots and cook together for a couple of minutes. Keep stirring to make sure nothing sticks to the bottom of the pan.
3. Add the tomatoes and then fill the empty tin with water and add half of this. Bring to the boil then crumble in the stock cube and add the chickpeas and honey. Season with salt and pepper then cover and simmer on a low heat for 50 minutes – 1 hour. Stir every now and again to make sure it doesn’t stick. If it starts to get a little dry, add some more water.
4. While you are waiting, prepare the couscous by putting it in a large bowl and covering with just boiled water. Stir in the harissa paste and a sprinkling of salt then cover and leave for 5 minutes. Once the water has been absorbed, fluff up the couscous with a fork.
5. When the tagine is ready, stir in the fresh coriander leaves and serve with the couscous, topped with some natural yoghurt if you have some to hand.