Ingredients

1 red onion

250 g cherry tomatoes

250 g new potatoes

1 tbsp rose harissa (or to taste) (I use Belazu)

1 lemon

1 ½ tsp honey

1 tsp cumin seeds

Olive oiI

Sea salt and freshly ground black pepper

100 g couscous

140 ml veg stock (boiling)

1 tin (400 g) of cannellini beans

25 g bunch of fresh herbs, leaves roughly chopped

Lemon yoghurt

200 g thick Greek yoghurt

1 preserved lemon, chopped, pips removed or zest and juice of 1 lemon

Method

1. Heat oven to 220 °C (conventional) / 200 °C (fan).
2. Cut onion into quarters (keep the root intact so they don’t fall apart) and put into a bowl with the cherry tomatoes. Peel and cut the potatoes in half and add to tomatoes (if using other veg, cut into 3 cm pieces). Season generously with salt and pepper, add the harissa paste, the juice of half a lemon, honey, cumin, and 2 tbsp olive oil. Mix gently then pour into a roasting tray, ideally with the veg packed close together so the juices released during cooking won’t evaporate.
3. Roast for 40 minutes, turning the vegetables half way through, until the tomatoes have blistered and the potatoes are caramelising at the edges.
4. Place couscous in a heatproof bowl and pour over the boiling vegetable stock plus 1 tbsp olive oil and a pinch of salt. Stir and then cover with a lid or plate. After 10 mis, stir gently to break up the grains.
5. Mix the yoghurt with the preserved lemon (or lemon zest and juice) and season to taste with salt and pepper. Add extra lemon juice, to taste.
6. Remove the tray and add the cannellini beans; return to the oven for 10 mins.
7. Sprinkle over the chopped herbs and serve with the couscous.