Step 1

Heat oven to 200C/180C fan/gas Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.

Step 2

Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.

Step 3

In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.