Harissa Couscous Salad and Honeyed Carrots

Pop the carrot slices and onion wedges onto a large baking tray. 

Drizzle with oil, season with salt and pepper, sprinkle over the cumin, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pour the water for the couscous (see pantry for amount) and bring to the boil.

When boiling, remove from the heat, stir in the couscous, salt (see pantry for amount) and a drizzle of olive oil. Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

Once cooked, remove the lid from the saucepan and set aside to cool slightly.

Meanwhile, halve the lemon. Trim the courgette and slice into 1cm thick rounds.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once charred all over, lower the heat to medium, season with salt and pepper.

Stir in the garlic and fry for 1 min more, then remove from the heat. Set aside for later.

In a large bowl, combine the harissa paste, olive oil for the dressing (see pantry for amount), half the lemon juice and half the honey (see pantry for amount).

Season with salt and pepper, then mix well. Set aside for later.

When the veg have 5 mins left, remove the tray from the oven. Drizzle with the remaining honey and toss to coat. 

Return to the oven for the remaining time until golden and sticky, 5-7 mins more.