Preheat the oven to 180ºC/160ºC fan/gas mark 4.

Toss the butternut squash cubes in the harissa and roast for 40 minutes or until soft and golden.

Drain and rinse the chickpeas, toss in the ras el hanout, and roast on a separate tray for 20 minutes.

Boil the kettle and measure the couscous into a large heatproof bowl and season well.

Cover with the hot water – it needs to be 1 inch above the couscous. Cover the bowl with cling film and allow to steam for 10 minutes.

Once the butternut squash and chickpeas are cooked, remove from the oven.

Use a fork to fluff up the couscous. All the water should have been absorbed.

Combine with the squash and chickpeas and mix well. Add in the chopped mint, stir through, and pile on to a serving dish.

Quarter the preserved lemons and slice off the inside of the fruit, and then slice the skin into long strips.

Drizzle the salad with the extra virgin olive oil and top with the preserved lemons skins. Serve while warm.