Harissa Roasted Pepper and Couscous Tray

Preheat the oven to 200°C/Gas Mark 6 and toss the peppers, red onions, and cherry tomatoes in a large roasting tin with 2 tablespoons of the harissa paste, the olive oil, salt, and pepper.

Roast for 25 minutes until the vegetables are tender and beginning to char.

Push the roasted vegetables to the sides of the tin and pour the couscous into the centre.

Mix the remaining harissa with the hot vegetable stock and pour over the couscous; cover the tin tightly with foil for 5 minutes.

Remove the foil, fluff up the couscous with a fork, and mix through the vegetables.

Squeeze over the lemon juice, scatter with toasted almonds and parsley, and serve.