Spicy Harissa Roasted Vegetable Couscous

• 1 cup couscous
• 1 1/4 cups water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow onion, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced vegetables, garlic, olive oil, harissa paste, and smoked paprika in a bowl; season with salt and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
4. 4 Meanwhile, bring water to a boil, pour over couscous, cover, and let sit for 5 minutes.
5. 5 Fluff couscous with a fork and mix with lemon juice.
6. 6 Combine roasted vegetables with couscous, gently toss to combine.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Baking sheet
• Mixing bowls

Variations

• Add chickpeas for a heartier dish.
• Substitute quinoa for couscous for a gluten-free option.

Substitutions

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

Pairings

• Serve with a fresh green salad and warm pita bread.

Nutrition

Tips

• For extra heat, add more harissa paste to taste.
• If you prefer your veggies softer, roast them a bit longer.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pairs well with grilled chicken or a side of hummus for extra protein.

FAQ