Preheat oven 200C. Place wedges of eggplants, zucchini, sliced red onions and cherry tomatoes on a baking sheet.

Drizzle olive oil and season with salt and pepper. Bake for 20 mins.

Chop the grilled almonds. Divide in half.

In a pot, drizzle a bit of olive oil, place the diced red onions, half the almonds, cook until onions are transparent.

Add in rosemary, paprika, salt & pepper. Cook for a couple of mins.

Add hot water, let it simmer before adding couscous. Turn the heat off and close with the lid and let it sit for 5 mins.

Once liquid is absorbed, mix in 3 tbsp olive oil and half a lemon.

Place couscous on a dish, veggies on top, gremolata and drizzle of olive oil if desired.

Make gremolata by adding in a bowl chopped mint leaves, remaining almonds, olive oil, lemon zest and half the juice. grate half a garlic clove mix well to combine.