Harissa Roasted Carrot and Couscous Bowls

• 1 lb carrots, peeled and cut into chunks
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1 cup couscous
• 1 1/4 cups water
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt to taste
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Optional: toasted pumpkin seeds for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss carrots with olive oil and harissa paste in a bowl, then spread on a baking sheet.
3. 3 Roast carrots for 25-30 minutes until tender and caramelized.
4. 4 Meanwhile, bring water to a boil with cumin, smoked paprika, and a pinch of salt.
5. 5 Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
6. 6 Fluff couscous with a fork and stir in lemon juice.
7. 7 Divide couscous between bowls and top with roasted carrots.
8. 8 Garnish with parsley and optional pumpkin seeds.

Equipment

• Baking sheet
• Oven

Variations

• Add chickpeas for extra protein.
• Substitute quinoa for couscous for a different texture.

Substitutions

• If harissa is unavailable, use a mix of chili powder and smoked paprika.

Pairings

• Serve with a refreshing cucumber yogurt sauce or a sprinkle of feta cheese for non-vegans.

Nutrition

Tips

• Adjust harissa paste amount to your spice preference.
• For extra flavor, roast a minced garlic clove with the carrots.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a drizzle of olive oil to revive texture.

Serving Suggestions

• Pair with a side of hummus or a simple green salad for a complete meal.

FAQ