Vegetable Couscous with Harissa

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1/2 cup olive oil, divided

3 portobello mushrooms, wiped clean, gills removed, and thickly sliced

1 red onion, quartered

1 celery root cut into large chunks

2 white turnips, peeled and quartered

2 leeks, white and green parts, cleaned and cut into 1/4-inch-thick pieces

1 medium head cauliflower, separated into florets

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

3 tablespoons Ras El Hanout, recipe follows, divided

5 cups vegetable stock

2 cups canned chickpeas, drained

5 cups couscous

Salt, to taste

10 fresh mint leaves

RAS EL HANOUT:

2 tablespoons ground ginger

2 teaspoons ground black pepper

2 teaspoons ground nutmeg

2 teaspoons ground allspice

2 teaspoons ground mace

2 teaspoons ground cardamom

2 teaspoons ground cinnamon

2 teaspoons ground turmeric

1 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground red pepper

Harissa:

1 teaspoon caraway seeds

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

2 cloves garlic, quartered

Salt to taste

3 tablespoons sweet paprika

1 tablespoon red pepper flakes

2 tablespoons dried mint leaves

1 tablespoon olive oil