Vegetable couscous with chickpeas & preserved lemons

Ingredients

• 2l vegetable or chicken stock
• 3 tbsp harissa, homemade (see recipe below) or shop bought
• 3 carrots, chopped
• 3 large parsnips, chopped
• 2 red onions, cut into wedges through the root
• 2 large potatoes, chopped into chunks
• ½ butternut squash, chopped into chunks
• 4 leeks, sliced into rings
• 12 dried figs, halved
• 2 preserved lemons, homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
• small bunch mint, chopped
• 200g couscous
• 400g can chickpea
• 25g butter
• 1 red onion, finely diced
• 3 spring onions, sliced
• 2 tbsp harissa
• 50ml olive oil
• juice 1 lemon
• bunch coriander, roughly chopped

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