Vegetable couscous with chickpeas & preserved lemons

For the broth, bring the stock to a simmer in a large pan.

Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins.

Add the figs and continue to cook for 5 mins more until the veg is tender.

Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season.

Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.

In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.