Clean and wash all your lovely veggies. Combine your chickpeas, zucchini and onion in a medium bowl and lightly coated with 1 tbsp of olive oil and your Tagine spice.
Then roasted for 10-12 minutes in your Ninja Air Fryer at 390 degree.
While you are are roasting your vegetables in the Air Fryer, start you your couscous in the Instant Pot. Combine 2 cups of vegetable stock, 1 cup couscous, 1 tbsp minced garlic, 1 tbsp lemon zest, 3 oz dried apricots (reserving 1 oz for garnishing), and 1 tbsp lemon juice.
Set to High Pressure Cook for 5 minutes and allow to naturally vent when finished.
Create your two toppings for the dish. Lemon Cream Fresh- made with sour cream, 1 tsp of water, 2 tbsp lemon zest and the juice of half the lemon. The second sauce is a Spicy Green Sauce- Combine 1/4 cup chopped cilantro, 2 tbsp olive oil , tsp minced garlic, salt, and pepper. Add lemon juice to taste and as much diced jalapeño as you like for heat.
Carefully remove Instant Pot lid when natural vent is finished and fluff couscous.
Divided into portions into bowls and place roasted vegetables from the Air Fryer over the the top of couscous. Then garnish with both sauces, sliced almonds and of course apricots.