2 tablespoons harissa paste (I subbed another hot pepper condiment—Korean Gochujang—because I had it on hand) 4 tablespoons tahini 2 tablespoons olive oil 1 lemon, zested and juiced 1-1/4 cups whole wheat couscous 2 cloves garlic, sliced 1-1/4 rounded teaspoons (for 1-1/4 cups) vegetable bouillon powder 1-1/4 cups boiling water 16 stuffed green olives (not jumbo), sliced 1 tablespoon capers 1/2 cup vegan feta, crumbled 1/4 cup walnuts, chopped 3 tablespoons currants 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill salt pepper Mix together the harissa paste, tahini, olive oil and 2 teaspoons of the lemon juice in a little pitcher until smooth. Stir in small amounts of water until you have the right consistency to drizzle over the couscous. In a large, heatproof bowl, stir together the couscous, garlic and vegetable bouillon powder. Pour the boiling water on top, cover with a plate and let sit for 15 min. Fluff with a fork and mix in the olives, caper...