Heat oven to 200C/180C fan/gas 6. Toss
the tomatoes in harissa and 2 tbsp of the
oil. Season and spread in a roasting tin,
cut-side up, and bake for 40-45 mins.
Heat the remaining oil in a large frying
pan. Tip in the onions and sizzle for a
couple of mins. Turn down the heat,
season and cook for 15 mins or until
golden and caramelised. In a bowl, mix
the yogurt, tahini and garlic with some
seasoning. Set aside.
Tip the couscous into a large bowl.
Pour over 400ml boiling water. Cover
with cling film and leave to stand for
10 mins or until all the water has been
absorbed. Fork though the herbs,
almonds, chickpeas and half the onions.
Top with the tomatoes and the remaining
onions, and serve with a dollop of the