Vegetable couscous with chickpeas & preserved lemons

Ingredients

• 2 l chicken stock see 
• 3 tbsp harissa homemade bought (see recipe below)
• 3  carrots chopped
• 3 large parsnips chopped
• 2  onion red cut into wedges through the root
• 2 large potatoes chopped
• 0.5  butternut squash chopped
• 4  leek sliced into rings
• 12  figs dried halved
• 2  simple preserved lemons homemade bought rinsed finely sliced (see recipe below)
• 1 small bunch mint leaves chopped
• 200 g couscous 
• 400 g chickpeas canned
• 25 g butter 
• 1  onion diced red finely
• 3  spring onion sliced
• 2 tbsp harissa 
• 50 ml olive oil 
• 1  juice of lemon 
• 1 bunch cilantro leaves roughly chopped

Equipment

• bowl
• frying pan
• ladle

Directions

1. For the broth, bring the stock to a simmer in a large pan.
2. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins.
3. Add the figs and continue to cook for 5 mins more until the veg is tender.
4. Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season.
5. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
6. 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.