Vegetable Couscous with Harissa

Ingredients

• 1/2 cup olive oil, divided
• 3 portobello mushrooms, wiped clean, gills removed, and thickly sliced
• 1 red onion, quartered
• 1 celery root cut into large chunks
• 2 white turnips, peeled and quartered
• 2 leeks, white and green parts, cleaned and cut into 1/4-inch-thick pieces
• 1 medium head cauliflower, separated into florets
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 3 tablespoons Ras El Hanout, recipe follows, divided
• 5 cups vegetable stock
• 2 cups canned chickpeas, drained
• 5 cups couscous
• Salt, to taste
• 10 fresh mint leaves
• 2 tablespoons ground ginger
• 2 teaspoons ground black pepper
• 2 teaspoons ground nutmeg
• 2 teaspoons ground allspice
• 2 teaspoons ground mace
• 2 teaspoons ground cardamom
• 2 teaspoons ground cinnamon
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground red pepper
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 2 cloves garlic, quartered
• Salt to taste
• 3 tablespoons sweet paprika
• 1 tablespoon red pepper flakes
• 2 tablespoons dried mint leaves
• 1 tablespoon olive oil

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