Nibblous | roast vegetables with cous cous and harissa

Ingredients

• 1lb skinned cherry tomatoes * (or ordinary ones)
• 1 small aubergine
• 2 medium courgettes
• 1 small bulb fennel or a yellow pepper
• 1 small red pepper
• 1 large onion
• 2 crushed cloves garlic
• 2ozs pitted black olives
• 1 heaped teaspoon capers
• 3 tablespoons olive oil
• fresh basil leaves
• 4fl ozs virgin olive oil
• 1 rounded teaspoon cayenne
• 2 tablespoons ground cumin
• 2 heaped tablespoons tomato purée
• 4 tablespoons lime juice (2 limes)
• 10ozs medium cous-cous
• 18fl ozs vegetable stock
• salt and pepper
• 4ozs goat's cheese or feta