1Preheat oven at 200 C. Line a baking dish with baking paper.
2Combine vegetables in the baking dish. Drizzle with olive oil and ground coriander. Season with salt and black pepper, and toss to ensure vegetables are well-coated. Roast for 1 hour.
3Meanwhile, put couscous in a small bowl and add 125 ml of boiling water. Cover with plastic wrap and set aside for 10 mins. Fluff the couscous with a fork to separate the grains and then stir through the fresh coriander and orange rind.
4Combine yoghurt and harissa in a bowl; mix well.
5Divide the couscous mixture between two warm serving plates. Top with roasted vegetables and spoon over the spiced yoghurt.
Photo: Bauer/John Paul Urizar