1. Set the oven to 150C
2. Cut vegetables into chunks and place in a large roasting dish. Add roughly 2 tbsp olive oil and the 1tbsp of harissa and mix well. Place the dish in the oven for 30-40 minutes or until the vegetables are soft and sweet- try not to allow the vegetables to overlap in the dish as this will slow down cooking.
3. To the roasting dish add the pomegranate seeds, capers, dried apricot and couscous then mix.
4. Transfer all the ingredients from the roasting tin to a bowl with a lid or cover (this can be as simple as placing a dinner plate over a mixing bowl.) and add the stock cube.
5. Add just enough water to cover all the ingredients and mix quickly to dissolve the stock cube. Cover the bowl immediately and do not peak for 10 minutes
6. After 10 minutes uncover the bowl, if there is still liquid give it a quick mix and recover for a few more minutes. Once the couscous is dry take a fork and separate any clumps, add a drizzle of olive oil and season to taste.

TIPS

• Choose a very flavourful stock
• Harissa can be very hot you may wish to add more or less to your couscous
• The vegetables in this recipe are interchangeable- choose whatever you prefer
• Pickled gherkins make a good alternative to capers
• If you really want to impress add some preserved lemons and coriander to garnish