Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato and courgette into 1cm chunks (no need to peel).

Pop the sweet potato and courgette onto a large baking tray. Drizzle with oil and sprinkle over half the chermoula spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden and tender, 23-25 mins. Turn halfway through.

Meanwhile, boil a full kettle. 

Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

While the couscous cooks, lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the remaining chermoula (add less if you'd prefer things milder), season with salt and pepper and drizzle over a little oil.

When the veg has 15 mins remaining, add the salmon to the top shelf of the oven and roast until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the salmon is roasting, cut the lemon into wedges. 

In a small bowl, combine the harissa, juice from half the lemon and the honey (see pantry for amount) to make the dressing.

Season with salt and pepper to taste and set aside.

When your couscous is ready, fluff up the grains with a fork.

Add the roasted sweet potato, courgette, half the dressing and a squeeze of lemon juice to the couscous and toss together.

Share the vegetable couscous between your bowls. Place the chermoula roasted salmon on top.

Pour over the rest of the dressing and drizzle over the yoghurt.

Serve with any remaining lemon wedges for squeezing over.