Preheat oven to 200C

In 2 tbsp hot water, dissolve the generous pinch the saffron. Toast the flakes almonds.

Place the carrots on a baking tray, drizzle with olive oil, season with salt and black pepper and roast for 20 minutes. Remove from the oven and set aside.

Meanwhile, prepare the couscous. Place the couscous in a heatproof bowl, add the saffron mix and 150ml boiling water. Cover and allow to sit for 10 minutes, or until the liquid has absorbed.

Fluff the couscous with a fork and add the ground cumin, harissa, raisins, toasted almonds and half coriander leaves (reserve some for garnish) and gently stir until well combined.

Transfer to a serving dish. Scatter the roasted carrots on top and the remaining coriander.

Serve with a drizzle of yogurt and the rest on the side.