Vegetable couscous with chickpeas & preserved lemons

INGREDIENTS

• 2l vegetable or chicken stock
• 3 tbsp harissa , homemade (see recipe below) or shop bought
• 3 carrots , chopped
• 3 large parsnips , chopped
• 2 red onions , cut into wedges through the root
• 2 large potatoes , chopped into chunks
• ½ butternut squash , chopped into chunks
• 4 leeks , sliced into rings
• 12 dried figs , halved
• 2 preserved lemons , homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
• small bunch mint , chopped
• 200g couscous
• 400g can chickpeas
• 25g butter
• 1 red onion , finely diced
• 3 spring onions , sliced
• 2 tbsp harissa
• 50ml olive oil
• juice 1 lemon
• bunch coriander , roughly chopped