Step 1 Heat 2 teaspoons of the olive oil in a large saucepan set over medium heat. Add onion wedges and cook until soft. Add crushed garlic and Moroccan spice mix; cook for 1 minute. Add chicken stock with pumpkin and eggplant chunks. Bring mixture to the boil, then reduce heat, cover saucepan and simmer for 10 minutes.
Step 2 Heat remaining olive oil in a large non-stick frying pan set over high heat. Add chicken and cook for 3–4 minutes, or until browned.
Step 3 Transfer chicken to saucepan with chickpeas, dates and vinegar. Cover pan. Simmer tagine mixture for 15 more minutes, or until veg are tender and chicken is cooked.
Step 4 Meanwhile, cook couscous in a saucepan according to packet instructions; drain. Steam zucchini for 3–4 minutes, or until tender.
Step 5 Scatter chicken, pumpkin and date tagine with parsley; serve with couscous and zucchini.