Couscous with Roasted Vegetables, Chicken Sausage, and Harissa

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons teaspoons basil dried fresh chopped
• 0.3 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 6 ounce chicken sausages with basil and pine nuts (such as gerhard's)
• 0.8 cup couscous uncooked
• 0.8 pound eggplant cut into 6 wedges
• 5 large garlic cloves unpeeled
• 0.5 teaspoon ground cumin 
• 2 tablespoons commercial harissa 
• 0.8 pound leeks trimmed cut in half lengthwise
• 2 tablespoons juice of lemon fresh
• 1.5 teaspoons olive oil 
• 1 large bell pepper red cut into 1-inch strips
• 0.3 teaspoon salt 
• 1  vidalia sweet cut into 8 wedges
• 1.3 cups water 
• 2 tablespoons water 
• 0.5 pound zucchini cut into 4 wedges
• 1.5 tablespoons or dried fresh chopped

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 45
2. To prepare vegetables, combine first 11 ingredients; toss well.
3. Place vegetable mixture and garlic on a large, foil-lined baking sheet.
4. Bake at 450 for 20 minutes or until vegetables are browned and sausages are done.
5. Cut vegetables into 1-inch pieces.
6. Cut sausages into 1/4-inch-thick slices.
7. To prepare dressing, squeeze garlic cloves into a large bowl to extract garlic pulp. Discard skins. Mash garlic pulp with a fork.
8. Add lemon juice and next 5 ingredients (lemon juice through salt) to garlic pulp; stir well.
9. To prepare couscous, bring 1 1/4 cups water to a boil in a medium saucepan. Gradually stir in couscous.
10. Remove from heat; cover and let stand for 5 minutes. Fluff couscous with a fork.
11. Combine the couscous, chickpeas, dressing, vegetables, and sausage in a large bowl; toss gently.
12. Combine harissa and 2 tablespoons water in a small bowl. Spoon 2 cups couscous mixture into each of 4 serving bowls.
13. Drizzle each serving with 1 tablespoon harissa mixture.