Honey & Harissa Baked Saganaki With Olive & Roast Tomato Couscous

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and cut the red onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Chop the cherry tomatoes in half

Add the onion petals and halved tomatoes to one side of a baking paper-lined baking tray with a drizzle of olive oil

Tip: Cooking for 4? Use 2 trays!

Sprinkle over 3/4 of the ras el hanout (save the rest for later!) with a grind of pepper

Put the tray[s] in the oven for 15 min or until slightly charred – this is your roast veg

Meanwhile, chop the black olives in half

Chop the parsley finely, including the stalks

Boil half a kettle

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in quarters

Combine the natural yoghurt and half the harissa paste (can't handle the heat? Go easy!) in a small bowl with half the honey and the juice of 1/4 [1/2] lemon – this is your yoghurt & harissa dressing

Combine the couscous with the remaining ras el hanout and a drizzle of olive oil in a large heatproof bowl

Add 200ml [400ml] boiled water, cover and set aside until all of the liquid has been absorbed

Top the Greek cheese with the remaining honey and the remaining harissa paste (not a fan of spice? Just add a little!)

Once the roast veg is slightly charred, remove the tray[s] from the oven

Add the Greek cheese to the other side of the baking tray and return the tray[s] to the oven

Cook for 4-5 min or until the cheese is warmed through – this is your honey & harissa baked saganaki

Once the couscous is ready, fluff with a fork, then add the roast veg and chopped olives

Add the juice of 1/4 [1/2] lemon and half the parsley (save the rest for garnish!)

Give everything a good mix up – this is your olive & roast tomato couscous