Ingredients

For the Harissa:

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• 6 ounce can of tomato paste
• 12 ounce jar roasted peppers
• 1 tablespoon olive oil
• 1 small red onion, chopped
• 2 tablespoons ground Harissa
• 1-1/2 teaspoon garlic granules
• 1/3 cup olive oil
• ¼ cup red wine vinegar
• 4 green onions, sliced thinly
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For the couscous :

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• 3 tablespoons olive oil
• 1 small sweet onion, chopped
• 6 large garlic cloves, chopped
• 2-1/4 cup vegetable broth
• 1 cup dried apricots, chopped
• 1 small acorn or butternut squash (cut into ½ inch cubes)
• 1 small cauliflower, florets cut into small pieces
• 1 medium zucchini (cut into ½ inch cubes)
• 1 can chickpeas, drained and rinsed
• 2 teaspoons turmeric
• 1 teaspoon ginger powder
• 1 teaspoon Aleppo pepper
• 6 Roma tomatoes, seeded and diced
• ¾ cup fresh or thawed green peas
• ½ cup chopped cilantro
• 1-1/2 cups couscous