Wash the broccoli, cut off the stalk and dice finely.
Divide the remaining broccoli into small florets.
Wash and quarter the pepper, deseed and dice. Wash the carrot, peel and cut into small cubes.
Peel and slice the garlic.
Heat the oil in a pan. Fry the broccoli, carrots, peppers and garlic over a medium heat for 4-5 minutes.
Add the harissa paste, curry and peas and season with salt and pepper.
Pour in the vegetable stock and bring to the boil.
Add the couscous, stir well and boil again briefly. Switch off the heat, cover and leave to stand for 5 minutes.
Wash the spring onions and cut into rings.
Fluff up the couscous with a fork and serve sprinkled with the spring onions.