Description
A vibrant and flavorful dish featuring roasted vegetables tossed with couscous and harissa for a spicy kick.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 2 tablespoons harissa paste
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous and harissa paste, cover, and remove from heat. Let it sit for about 5 minutes or until the couscous has absorbed all the liquid.
- Fluff the couscous with a fork and add the roasted vegetables. Toss gently to combine.
- Serve warm, garnished with fresh parsley.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- Adjust the amount of harissa according to your spice preference.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 40
- Fiber: 5
- Protein: 7
Keywords: Harissa Roasted Vegetable Couscous, Vegetarian Couscous Recipe, Roasted Vegetable Recipe, Mediterranean Cuisine