Step 1Spray a large non-stick frying pan with olive oil and set over medium heat. Add the chicken; toss with Moroccan seasoning and cook, stirring occasionally, for 2 minutes, or until browned. Remove chicken from the pan; cover with foil and set aside.
Step 2Spray the pan with a little more oil; add the pumpkin and cook for 2–3 minutes, stirring often, until lightly golden. Add a good splash of water. Cover the pan and lightly steam the pumpkin for 5 minutes, or until it just starts to soften. Return chicken to the pan, along with the chickpeas and tomatoes. Cover and bring to the boil. Reduce heat; simmer for 10 minutes, or until the sauce thickens, and the chicken and pumpkin are cooked through. Stir through baby spinach to wilt.
Step 3Meanwhile, cook couscous according to packet instructions. Fluff grains with a fork.
Step 4Serve tagine with couscous, a dollop of plain yoghurt and cracked black pepper.