Roast vegetables with coriander couscous recipe

Ingredients

• 250 grams kumara, cut into 2cm chunks
• 1/2 medium (100g) red capsicum, cut into thick strips
• 1 medium (120g) zucchini, quartered lengthways
• 1 small (100g) red onion, cut into six wedges
• 12 cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• sea salt and freshly ground black pepper
• 1/2 cup (100g) couscous
• 1 tablespoon finely chopped fresh coriander
• 1 teaspoon finely grated orange rind
• 1/2 cup (140g) greek-style yoghurt
• 1/4 teaspoon harissa paste
• fresh coriander, to garnish