1. Preheat the oven to 250 °C. Peel sweetpotato and cut into 1 cm cubes. Grease an ovenproof dish with butter. Add diced sweetpotatoes and mix with a little olive oil and salt. Bake in the upper part of the oven for approx. 15-20 minutes.
2. Place couscous in a bowl and mix with a little olive oil. Bring water to a boil in a pot and add the stock cubes and the butter. Then pour the stock over the couscous and stir. Let is simmer for 5-10 minutes.
3. Loosen up the couscous with a fork. Add sweetpotato cubes, chickpeas, parsley, mint, grated lemon peel and lemon juice and stir carefully. Sprinkle with pomegranate seeds and roasted almonds before serving. It goes well with a vegetable tagine.