Name: Harissa Roasted Vegetable Couscous: A Flavorful & Easy Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 large red bell pepper, seeded and chopped; 1 large yellow bell pepper, seeded and chopped; 1 large zucchini, chopped; 1 large red onion, cut into wedges; 1 large eggplant, chopped; 1 pint cherry tomatoes; 4 cloves garlic, minced; 1/4 cup olive oil, plus more for drizzling; 2 tablespoons harissa paste (adjust to your spice preference); 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 1 1/2 cups vegetable broth; 1 cup couscous; 1/4 cup chopped fresh cilantro, for garnish; 1/4 cup chopped fresh parsley, for garnish; Lemon wedges, for serving (optional); 1/4 cup crumbled feta cheese (optional); 1/4 cup toasted pine nuts (optional)

Harissa Roasted Vegetable Couscous: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine vibrant, perfectly roasted vegetables, infused with the fiery warmth of harissa paste, nestled atop a bed of fluffy couscous. This isn’t just a meal; it’s an experience.

Couscous, a staple in North African cuisine, has a rich history dating back centuries. Traditionally, it was prepared by hand, a labor of love passed down through generations. Today, we can enjoy this versatile grain with ease, making it the perfect base for our flavorful creation. The magic of this dish lies in the harmonious blend of textures and tastes. The slight chewiness of the couscous complements the tender, slightly caramelized vegetables, while the harissa adds a delightful kick that awakens the senses.

What makes this Harissa Roasted Vegetable Couscous so irresistible? It’s the perfect balance of healthy and satisfying. Packed with nutrients from the vegetables and offering a good source of carbohydrates from the couscous, it’s a meal you can feel good about eating. Plus, it’s incredibly versatile! Feel free to customize the vegetables based on your preferences and what’s in season. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress. So, gather your ingredients, preheat your oven, and let’s create a culinary masterpiece together!

Ingredients:

1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large zucchini, chopped
1 large red onion, cut into wedges
1 large eggplant, chopped
1 pint cherry tomatoes
4 cloves garlic, minced
1/4 cup olive oil, plus more for drizzling
2 tablespoons harissa paste (adjust to your spice preference)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 1/2 cups vegetable broth
1 cup couscous
1/4 cup chopped fresh cilantro, for garnish
1/4 cup chopped fresh parsley, for garnish
Lemon wedges, for serving (optional)
1/4 cup crumbled feta cheese (optional)
1/4 cup toasted pine nuts (optional)

Roasting the Vegetables:

Preheat your oven to 400°F (200°C). This is crucial for getting those vegetables nicely roasted and caramelized. Make sure your oven is fully preheated before you put anything in.
In a large bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, red onion wedges, eggplant, and cherry tomatoes. We want everything to be roughly the same size so it cooks evenly.
Add the minced garlic, olive oil, harissa paste, smoked paprika, cumin, salt, and pepper to the bowl. Don’t be shy with the harissa! It’s what gives this dish its signature flavor. I usually start with 2 tablespoons and then add more to taste.
Toss everything together really well, making sure all the vegetables are coated in the harissa mixture. You can use your hands for this, but be careful harissa can stain! A large spoon or spatula works just fine too.
Spread the vegetables in a single layer on a large baking sheet. If you overcrowd the pan, the vegetables will steam instead of roast, and we want them to get nice and browned. If necessary, use two baking sheets.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Keep an eye on them! Ovens vary, so you might need to adjust the cooking time. I like to stir them halfway through to ensure even cooking.

Preparing the Couscous:

While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. I prefer vegetable broth for its flavor, but you can also use chicken broth or even water if that’s what you have on hand.
Once the broth is boiling, remove the saucepan from the heat and stir in the couscous. Make sure all the couscous is submerged in the broth.
Cover the saucepan and let it sit for 5 minutes, or until the couscous has absorbed all the liquid. Don’t peek! The steam is what cooks the couscous.
Fluff the couscous with a fork. This will separate the grains and prevent them from sticking together.

Assembling the Dish:

Once the vegetables are roasted and the couscous is cooked, it’s time to assemble the dish. Transfer the roasted vegetables to a large serving bowl.
Add the cooked couscous to the bowl with the vegetables.
Gently toss everything together to combine. Be careful not to mash the vegetables.
Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a squeeze of lemon juice.
Garnish with chopped fresh cilantro and parsley. These herbs add a bright, fresh flavor to the dish.
If desired, sprinkle with crumbled feta cheese and toasted pine nuts. These are optional, but they add a nice salty and crunchy element.
Serve warm, with lemon wedges on the side, if desired. This dish is delicious on its own, but it’s also great as a side dish or as part of a larger meal.

Tips and Variations:

Spice Level: The amount of harissa paste you use will determine the spice level of the dish. If you’re sensitive to spice, start with a smaller amount and add more to taste. You can also use a milder harissa paste.
Vegetable Variations: Feel free to use other vegetables that you enjoy, such as sweet potatoes, butternut squash, or Brussels sprouts. Just be sure to adjust the cooking time accordingly.
Protein Addition: If you want to add some protein to this dish, you can add chickpeas, roasted chicken, or grilled halloumi cheese.
Make-Ahead Tip: You can roast the vegetables and cook the couscous ahead of time. Store them separately in the refrigerator and then combine them when you’re ready to serve.
Serving Suggestions: This dish is delicious served warm or at room temperature. It’s great as a side dish, a light lunch, or a vegetarian main course. It also pairs well with grilled meats or fish.
Vegan Option: To make this dish vegan, simply omit the feta cheese.
Gluten-Free Option: To make this dish gluten-free, use quinoa or rice instead of couscous.
Herb Variations: Feel free to experiment with different herbs, such as mint, dill, or chives.
Nut Variations: Instead of pine nuts, you can use almonds, walnuts, or pistachios.
Lemon Zest: Adding a teaspoon of lemon zest to the roasted vegetables will brighten the flavors.

Detailed Ingredient Notes:

Harissa Paste: Harissa paste is a North African chili paste made with roasted red peppers, spices, and herbs. It can be found in most supermarkets or specialty food stores. There are many different brands and varieties of harissa paste, so experiment to find one that you like. Some are spicier than others.
Couscous: Couscous is a type of pasta made from semolina. It is quick and easy to cook, making it a great option for busy weeknights. There are different types of couscous available, including instant couscous and pearl couscous. For this recipe, I recommend using instant couscous.
Vegetable Broth: Vegetable broth adds flavor to the couscous. You can use store-bought vegetable broth or make your own. If you don’t have vegetable broth, you can use chicken broth or water.
Olive Oil: Use a good quality olive oil for the best flavor. Extra virgin olive oil is a good choice.
Fresh Herbs: Fresh cilantro and parsley add a bright, fresh flavor to the dish. If you don’t have fresh herbs, you can use dried herbs, but the flavor will not be as vibrant.
Feta Cheese: Feta cheese adds a salty and tangy flavor to the dish. If you don’t like feta cheese, you can omit it or use another type of cheese, such as goat cheese or Parmesan cheese.
Pine Nuts: Pine nuts add a crunchy texture and nutty flavor to the dish. If you don’t have pine nuts, you can use other types of nuts, such as almonds, walnuts, or pistachios.

Troubleshooting:

Vegetables are not roasting evenly: Make sure the vegetables are cut into roughly the same size pieces. Also, don’t overcrowd the baking sheet. If necessary, use two baking sheets.
Couscous is too dry: Add a little more vegetable broth to the couscous and let it sit for a few more minutes.
Couscous is too mushy: Use less vegetable broth next time. Also, don’t overcook the couscous.
Dish is not spicy enough: Add more harissa paste to taste.
Dish is too spicy: Add a dollop of plain yogurt or sour cream to cool it down.

Storage Instructions:

Store leftover Harissa Roasted Vegetable Couscous in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until heated through.
You can also freeze the leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (approximate, per serving):

Conclusion:

This Harissa Roasted Vegetable Couscous isn’t just another side dish; it’s a vibrant, flavorful experience that will transform your weeknight dinners and impress your weekend guests. The combination of sweet roasted vegetables, the spicy kick of harissa, and the fluffy couscous creates a symphony of textures and tastes that’s simply irresistible. I truly believe this recipe is a must-try for anyone looking to add a little excitement to their meals.

What makes this recipe so special? It’s the perfect balance of flavors. The natural sweetness of the bell peppers, zucchini, and red onion is beautifully complemented by the earthy undertones of the chickpeas and the fiery heat of the harissa paste. Roasting the vegetables brings out their inherent sweetness and creates a slightly caramelized exterior that adds another layer of deliciousness. And the couscous? It acts as the perfect blank canvas, soaking up all those wonderful flavors and providing a satisfyingly light and fluffy base.

But the best part? This recipe is incredibly versatile! Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Sweet potatoes, butternut squash, or even broccoli would be fantastic additions. For a heartier meal, you could add grilled chicken, shrimp, or tofu. If you’re looking for a vegetarian option, consider adding crumbled feta cheese or toasted nuts for extra protein and flavor.

Here are a few serving suggestions to get you started:

Serving Suggestions:

Serve it as a side dish alongside grilled meats or fish.
Enjoy it as a light and flavorful lunch.
Pack it in a container for a healthy and satisfying picnic.
Top it with a dollop of Greek yogurt or a drizzle of tahini for extra creaminess.
Add some chopped fresh herbs like cilantro or parsley for a burst of freshness.

And don’t be afraid to adjust the amount of harissa paste to your liking. If you’re sensitive to spice, start with a smaller amount and add more to taste. If you’re a spice lover like me, feel free to go a little heavier on the harissa! You can also experiment with different types of harissa paste. Some are milder and sweeter, while others are fiery and intense. Find one that you love and that complements your taste preferences.

I’ve made this Harissa Roasted Vegetable Couscous countless times, and it’s always a hit. It’s a crowd-pleaser that’s easy to make and packed with flavor. It’s also a great way to sneak in some extra vegetables into your diet.

I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What vegetables did you use? What did you serve it with? Share your photos and comments in the comments section below. I can’t wait to see what you create! Happy cooking!