Step 1

Preheat the oven to 200C.

Step 2

Chop the veggies into 2-3cm cubes, then add them to a baking tin with the tomato paste, oil, vegetable stock, spices, 1/2 tsp salt & black pepper. Stir until the veggies are evenly coated, then bake for 30 minutes, giving the veggies a stir halfway through.

Step 3

In the meantime, toss the chickpeas in harissa. Add the chickpeas on top of the roast vegetables and bake for another 15 minutes.

Step 4

Cook the cous cous according to packet instructions, drain & toss in with the roasted vegetables & chickpeas.

Step 5

Combine the tahini with 2 tsp lemon juice and a pinch of salt. Whisk to combine, add 1-2 tsp water and continue to whisk until the dressing has the same consistency as honey.

Step 6

To serve, drizzle the tahini dressing over the couscous, squeeze over with lemon & top with the chopped parsley