Cous Cous, Roasted Veggies, and Homemade Harissa Bowls

For the Harissa:

1. Roast a whole red bell pepper by placing it in the oven on high broil setting until all the sides of the pepper have become charred.
2. While the bell pepper is roasting, heat a skillet to medium high heat and add the cumin and coriander seeds. Toast the seeds so they are fragrant and slightly golden but not at all brown. Watch very carefully so they do not burn. Once they are toasted, move them to a bowl and let them cool down.
3. Place the bell pepper, toasted spices, and rest of the ingredients, except the olive oil, in a blender and puree until smooth. Add in the olive oil in a slow and steady stream while the blender is running. Stop to scrape down the sides of the blender if you need to. Add more oil as needed- to get the sauce to be smooth and moving freely in the blender. Remove sauce from blender and refrigerate extra.

Cous Cous

1. Note: You will need hot water to add to the cous cous. You can heat up water in a separate pot on the stove, or use water from a tea kettle.
2. Heat a sauce pan over meidum high heat and add oil. Once the oil is hot, add the onoins and saute until the onions are soft and slighly translucent (about 4-5 minutes). Next add the garlic, chili flakes, saute until garlic is fragrant but not brown.
3. Add hot water to the pot, salt to taste, stir together quickly and cover the pot immediately and take off the stove. After 5 minutes, take the lid off of the pot, use a fork to gently mix and fluff the cous cous and set aside until ready to serve.

Roasted Veggies:

1. Heat Oven to 400 degrees
2. Toss the veggies, olive oil and spices together in a bowl until well combined and lay out evenly on a baking sheet. Place in the oven and bake for about 12-14 minutes until the veggies start to get golden brown on the bottom and are fork tender. Remove from oven and serve hot with cous cous and harissa on the side