How to Make It
Preheat the oven to 400°. Place a large rimmed baking sheet in the oven so it preheats at the same time.
In a large bowl, whisk the harissa with the olive oil, lemon juice, honey, lemon zest and water. Add the carrots, parsnips, fennel and potatoes and toss to coat the vegetables in the harissa marinade and season with salt and pepper. Spread the vegetables in a single layer on the hot baking sheet and roast for 35 minutes, until the potatoes are tender and the root vegetables are browned.
In a medium saucepan, bring the water and ½ teaspoon salt to a boil. Stir in the couscous and currants. Cover, remove from heat and let stand for 5 minutes. Fluff the couscous with a fork and fold in almonds and cilantro. Transfer to a serving bowl and top with the roasted vegetables. Season with salt and pepper and serve immediately.
Tip: Add rinsed chickpeas and shredded greens for a next-day wrap or salad. Tip: This marinade is also terrific for grilled boneless, skinless chicken thighs. Tip: Chop any leftover roasted vegetables and fold them into beaten eggs for a savory breakfast scramble. One serving: 411 cal, 10 gm fat, 1 gm sat fat, 72 gm carb, 8 gm fiber, 10 gm protein.