Instructions: To make the couscous:
Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic.

Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season

with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.

Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

To make the harissa

Combine tomato paste, crushed red pepper and cayenne pepper in bowl.

Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic.

Season generously with salt and pepper. (Can be prepared 8 hours ahead.

Let stand at room temperature. Stir harissa well before using.)

Serves 8.

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