Heat oven to 200C/180C fan/gas 6. Cut
peppers and squash into bite-size pieces
(leave skin on the squash). Tip all the veg
into a baking tray, add garlic, 2 tbsp oil
and seasoning, then mix and roast for 20 mins.
Add onion, cumin, harissa and almonds.
Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour
over the stock, cover, then set aside for
10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining
oil. Squeeze garlic pulp from skins into the
bowl, mash well and fold in the mint. Pour
over the veg, then toss with the couscous.