185g couscous 2 tbs extra virgin olive oil 1/ 2 bunch flat-leaf parsley, leaves picked 1/ 2 bunch coriander, leaves picked 1/4 cup (35g) slivered almonds, toasted
2 garlic cloves 2 tsp ground cumin 2 tsp sweet paprika
1/ 2 tsp cayenne pepper Finely grated zest and juice of 1 lemon 1/ 3 cup (80ml) extra virgin olive oil 1/ 2 bunch each flat-leaf parsley and coriander, leaves picked, finely chopped
For the chermoula, using a mortar and pestle, pound garlic, cumin, paprika, cayenne, lemon zest and juice and 1 tsp salt flakes to a paste. Stir through oil, parsley and coriander.
Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Place pumpkin, sweet potato, carrot, capsicum, tomato and 2 tbs chermoula in a bowl and toss to coat. Spread over prepared trays and roast, swapping trays halfway, for 45 minutes or until vegetables are tender. Remove from the oven, add chickpeas, drizzle over honey and return to oven for 5 minutes to caramelise slightly. Squeeze over lemon juice and set aside.
Meanwhile, bring stock to the boil in a saucepan. Combine couscous and 1 tbs oil in a heatproof bowl, stirring to coat. Pour boiling stock over couscous and stir well. Cover with plastic wrap and stand for 10 minutes to steam. Uncover, drizzle with remaining 1 tbs oil and stir with a fork.
To serve, spoon couscous onto a serving platter and top with roasted vegetables. Scatter over herbs and almonds, and serve with lemon cheeks and remaining chermoula.