Heat oil in a large pot over medium-high heat.Add onion and carrots and sauté for 1 minute.Add chicken broth, cover, and simmer until carrots are half-cooked.Add remaining ingredients, except couscous and couscous spices and continue cooking, uncovered, until vegetables are tender.Cook couscous according to package instructions.Spoon couscous into a plate, and make a well in the centre.With a slotted spoon, take vegetables out of the pot, drain, and place in the centre of the couscous.Pour cooking broth into a gravy boat to heighten flavour of couscous.

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2 Tbsp. (30 mL) Robusto olive oil 1 cup (250 mL) Cubed red onion 2 medium carrots, cut into sticks 1 cup (250 mL) chicken broth 1 small butternut squash, cut into sticks 1 zucchini, cut into sticks 1/2 red pepper, cut into sticks 1/2 green pepper, cut into sticks 2 garlic cloves, minced 19 oz (540 mL) diced Tomato 1/2 cup (125 mL) chickpeas, drained 1 tsp. (5 mL) couscous spices 7 oz (200 g) couscous Harissa sauce to taste