Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent. Stir in the garlic and capsicum, and cook for another 2–3 minutes until fragrant and starting to soften.
2. Add the harissa and tomato paste, and cook for 1–2 minutes, stirring often, to deepen the flavour. Pour in the chickpeas and chopped tomatoes, then stir in the sugar. Season generously with salt and pepper.
3. Bring to a gentle simmer, then reduce the heat and cook for 15–20 minutes, until the sauce has thickened slightly and the flavours have developed. Taste and adjust the seasoning, adding extra harissa if you'd like more heat.
4. While the stew is simmering, place the couscous in a bowl with a pinch of salt and a drizzle of olive oil or a small knob of butter. Pour over the boiling water, cover with a lid or plate, and let sit for 5 minutes. Fluff with a fork just before serving.
5. In a small bowl, combine the yoghurt, chopped herbs (reserve a little for garnishing), lemon juice, and a good pinch of salt and pepper. Stir until smooth and creamy.
6. To serve, divide couscous between the bowls, top with a generous ladle of the chickpea stew, and finish with a swirl of herby lemon yoghurt and a sprinkle of reserved herbs. Serve warm with pita bread on the side for scooping.