Couscous With Spring Vegetables And Harissa Sauce

• 1 (5.8-ounce) package roasted-garlic-and-olive-oil or plain couscous (such as Near East)
• 1/3 cup finely chopped plum tomato
• 1/8 teaspoon ground allspice
• 1 tablespoon olive oil
• 2 cups coarsely chopped leek
• 1 cup coarsely chopped yellow bell pepper
• 1 cup sugar snap peas, trimmed
• 1/2 cup peeled halved pearl onions
• 1/2 cup quartered radishes
• 6 baby carrots, cut in half lengthwise
• 3 garlic cloves, minced
• 2 cups torn spinach
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 (15-ounce) can chickpeas (garbanzo beans), drained

1. Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add leek and next 6 ingredients (leek through garlic); saute 8 minutes. Add spinach, parsley, sugar, salt, and chickpeas; saute 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.

garlic, tomato, ground allspice, olive oil, leek, yellow bell pepper, sugar snap peas, onions, quartered radishes, baby carrots, garlic, torn spinach, parsley, sugar, salt, chickpeas

Taken from www.myrecipes.com/recipe/couscous-with-spring-vegetables-harissa-sauce (may not work)