Roasted Veg Cous Cous with Harissa – My New Fave! - EPPYC

Ingredients

• 1 large red bell pepper, seeded and chopped (approximately 1 ½ cups / 225g)
• 1 large yellow bell pepper, seeded and chopped (approximately 1 ½ cups / 225g)
• 1 medium zucchini, chopped (approximately 1 ½ cups / 225g)
• 1 red onion, peeled and quartered (approximately 1 cup / 150g)
• 2 tablespoons olive oil (30 ml)
• 1 teaspoon dried oregano (5 ml)
• ½ teaspoon salt (2.5 ml)
• ¼ teaspoon black pepper (1.25 ml)
• 1 ½ cups cous cous (270g) (Instant cous cous)
• 1 ½ cups vegetable broth or water (360 ml)
• 1 tablespoon olive oil (15 ml)
• 3 tablespoons olive oil (45 ml)
• 2 tablespoons lemon juice (30 ml)
• 1 tablespoon harissa paste (15 ml) (Adjust to taste)
• 1 clove garlic, minced (approximately 1 teaspoon / 5 ml)
• 1 tablespoon chopped fresh cilantro (15 ml)
• Salt and pepper to taste