Harissa Roasted Vegetable Couscous

Instructions

1. Prepare the vegetables
   Preheat oven to 425°F (220°C). In a large bowl, toss the red bell pepper, eggplant, zucchini, and red onion with 2 tablespoons olive oil and 1 tablespoon harissa paste. Season with salt and pepper. Spread on a large baking sheet in a single layer.
2. Roast the vegetables
   Roast vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized at the edges. During the last 5 minutes of roasting, add the chickpeas to the baking sheet.
3. Prepare the couscous
   While vegetables are roasting, place couscous in a large heatproof bowl. Mix remaining 1 tablespoon harissa paste with hot vegetable broth and pour over couscous. Cover tightly with plastic wrap and let stand for 5 minutes, then fluff with a fork.
4. Combine ingredients
   Add the roasted vegetables and chickpeas to the couscous. Add the chopped dried apricots, remaining 1 tablespoon olive oil, lemon zest and juice. Toss gently to combine. Season with additional salt and pepper to taste.
5. Toast the almonds
   In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 3-4 minutes, shaking the pan frequently to prevent burning. Remove from heat immediately once toasted.
6. Garnish and serve
   Fold in most of the fresh herbs, reserving some for garnish. Transfer the couscous mixture to a serving platter, sprinkle with toasted almonds and the reserved herbs. Serve warm or at room temperature.