Rack your sweeties → Cut the sweet potatoes in half lengthways, then in half again lengthways on an angle into thick wedges about 1.5cm wide (or into thirds if the sweet potatoes are bigger). Place directly on the top wire rack in the oven, cut side down, with a baking tray directly underneath to catch any caramelly drips. Crank the oven up to 200°C and bake for 45 minutes, or until the sweet potatoes are starting to colour on the outside and are squishy to the touch on the inside.

Mix the marinade → As soon as the sweet potatoes go into the oven, place 260g of the yoghurt in a large mixing bowl. Stir in the harissa paste, salt and pepper, then taste for seasoning. Transfer half the harissa yoghurt to a smaller serving bowl. To the remainder, stir in the final 130g yoghurt and set aside.

Load your tray → Pour the olive oil into your large mixing bowl with the yoghurt marinade. Dump in the onion, pepper, garlic and coriander stems. Pour in the tomatoes, half-filling the empty tin with water and sloshing it around to catch the last of the juice – then pour that in too. Add the beans, chickpeas and apricots and toss the lot around until everything is well acquainted and coated.

Pull the preheated baking tray out of the oven and tip the lot onto it, then place in the oven, back underneath the sweet potatoes to catch any drippy juices. Roast together with the sweet potatoes until the liquid evaporates from the sauce, the onion and pepper have softened, and the tips are burnished.

Couscous → About 15 minutes before everything comes out of the oven, boil a kettle of water and heat the olive oil in a saucepan over medium heat. Toast the couscous in the oil for 2–3 minutes, until bits start turning golden and it starts to smell like cookies, then remove from the heat.

Once the kettle is boiling, crumble the stock cube into the pan and carefully stir in 250ml hot water (the oil might spit a little). Stir about again, bring up to the boil, then switch off the heat, put the lid on and leave to infuse for 10 minutes. Fluff with a fork, stir through the shallots and the chopped coriander leaves and taste for seasoning.

Bring it home → Arrange the sweet potato wedgies on a serving platter. Tip the saucy chickpeas and beans all around. Blob generous dollops of the reserved harissa yoghurt on top, then drizzle with pomegranate molasses and a little olive oil. Finish by sprinkling with the toasted flaked almonds, coriander leaves and some pomegranate seeds, if you have them, and serve with the couscous.