1Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

2Add sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.

3Stir in ground cumin, coriander, turmeric, smoked paprika, and cinnamon. Cook for 1 minute until fragrant. Add the harissa paste and stir well to combine.

4Pour in the diced tomatoes, rinsed green lentils, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until lentils are tender.

5Stir in the chopped dried apricots and fresh spinach until the spinach wilts. Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed.

6Prepare couscous according to package instructions. Divide couscous among bowls, then spoon the mushroom and lentil mixture over the top.

7Garnish generously with fresh chopped cilantro and toasted slivered almonds before serving.