Couscous With Roasted Vegetables, Chicken Sausage, And Harissa

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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

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh or 2 teaspoons dried basil

1/2 teaspoon ground cumin

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

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