Wash the broccoli. Trim and peel the thick stalk, and dice it into 1 cm large cubes. Separate the rest of the broccoli into florets.
Quarter the bell pepper, remove the core, wash it and dice into roughly 1 cm sized pieces.
Wash and peel the carrot, and cut into 0.5 cm sized cubes.
Peel the garlic clove and cut into fine slices.
Heat up the oil in a pan. Fry the broccoli, bell pepper, carrot and garlic at a moderate heat for about 5 minutes. Add the peas, curry and harissa.
Season with salt and pepper. Pour in the stock, bring to the boil and simmer for 1 minute. Add the couscous, stir and bring everything to the boil. Switch off the hob, cover the pan and leave for 5 minutes for the couscous to swell.
Meanwhile, wash the spring onions and slice into fine rings.
At the end of the cooking time, break up the couscous with a fork.
Scatter the spring onions over the couscous & vegetable dish and serve.
Enjoy your meal!