Honey & Harissa Baked Saganaki With Olive & Roast Tomato Couscous

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

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

Chop your cherry tomatoes in half

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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

Sprinkle over 3/4 of your 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 your black olives in half

Chop your parsley finely, including the stalks

Boil half a kettle

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

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

Add 200ml [300ml] [400ml] boiled water, cover and set aside until all of the liquid has been absorbed

Top your 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 a squeeze of lemon juice and half your parsley (save the rest for garnish!)

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