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.