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

Instructions

To make the Harissa:
1. In a small saute pan on medium heat, add 1 tablespoon olive oil. When hot, add the chopped red onion, and saute until it starts to get a little color. Meanwhile, in a blender, combine the tomato paste, roasted peppers, Harissa, garlic granules, 1/3 cup olive oil and red wine vinegar. Pulse until it’s still a little chunky. (You can also puree it until it’s smooth.)
2. Transfer tomato mixture to a bowl and add salt to taste. Add the sauteed red onions and green onions and mix well.

To make the Couscous:
1. In a large Dutch oven, heat the oil over low heat. Saute the onion and garlic until translucent. Add stock, dried apricots, squash, zucchini, cauliflower florets, chickpeas, turmeric, ginger powder and Aleppo pepper, stirring well. Bring to a boil, cover, and simmer until the vegetables are tender, but still a bit crispy. This should take about 5 minutes.
2. Mix in the diced tomatoes, peas, cilantro and couscous. Remove the pot from the heat, cover and let stand 10 minutes to cook the couscous.)
3. Remove the lid and fluff the couscous with a fork. Transfer to a serving dish and drizzle some of the Harissa onto the couscous, serving the rest of the Harissa on the side.

Notes