Moroccan Couscous Salad with Chickpeas and harissa roasted vegetables, a deliciously spiced dish full of colour and flavour.
Chop the aubergine and red pepper, and the harissa paste, and mix well to coat.
Roast in the pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for 10-15 minutes until tender.
Add the couscous, dried fruit and spices to a large bowl, pour over the boiling water, cover the bowl with a lid or a large plate, and set aside for 5 minutes.
Use a fork to fluff it up, add the roasted vegetables, chickpeas and parsley, and stir well to combine.
Serve it either warm or cold.