First, combine all the ingredients for the dressing in a small bowl, set aside.
Place the red pepper in the air-fryer and set to 180C/250F. Fry for 5 minutes. After 5 minutes flip 90 degrees and fry for another 3 minutes. Flip again and fry 3 more minutes. Repeat for a 3rd and final time.
Place the red pepper in a saucepan with a tight fitting lid and let steam for 10 minutes.
Whilst the pepper is cooking poke several holes in the sweet potato and microwave for 5 minutes. Check after 4 minutes to see if it is soft. Depending on the size of the potato and the power of your microwave it may cook faster. Once soft allow to cool.
In a heat-proof bowl crumble your stock cube finely. Add 95ml of boiling water and stir. Add in your couscous, cover and leave for 5 minutes. Fluff up with a fork.
Once cooled slice your sweet potato into large chunks. In a bowl sprinkle over the paprika or harissa seasoning and olive oil. Stir to combine. Air-fry for 5 minutes.
Once your pepper has finished steaming peel off the skin, remove the seeds and stem and cut into 1cm/0.5inch slices.
Halve and slice your avocado.
Cut your feta into cubes.
Divide the potato, peppers, couscous, avocado, feta and spinach amongst two bowls and drizzle over the harissa dressing. Enjoy!
