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Ingredients

• Vegetables:
• 1 small eggplant (about 3/4 pound), cut into 6 wedges
• 2 small leeks (about 3/4 pound), trimmed and each cut in half lengthwise
• 1 zucchini (about 1/2 pound), cut into 4 wedges
• 2 (3-ounce) chicken sausages with basil and pine nuts (such as Gerhard's)
• 1 Vidalia or other sweet onion, cut into 8 wedges
• 1 large red bell pepper, cut into 1-inch strips
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons olive oil
• 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 large garlic cloves, unpeeled
• 
  Dressing:
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons olive oil
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 
  Couscous:
• 1 1/4 cups water
• 3/4 cup uncooked couscous
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 2 tablespoons commercial harissa
• 2 tablespoons water

Description

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