Harissa Roasted Vegetables & Couscous

Vegan | Macro-Friendly | Seasonal
I created this bold, spicy vegan couscous recipe for days when I want a satisfying, plant-based dish without spending hours in the kitchen. It features perfectly spiced harissa roasted vegetables served over a fluffy bed of citrus-infused grains. This is exactly the type of vibrant, flavor-forward meal I love to prepare for my weekly meal prep clients who crave healthy, seasonal variety.

Ingredients

For the Roasted Vegetables:

• 4 cups mixed seasonal vegetables (e.g. zucchini, bell peppers, carrots, red onion), chopped
• 2 tablespoons olive oil
• 2 tablespoons harissa paste
• Salt and pepper to taste

For the Couscous:

• 1 cup pearl couscous (or regular couscous)
• 1 1/4 cups vegetable broth or water
• 1 tablespoon olive oil
• Zest of 1 lemon

For Garnish:

• Fresh parsley, chopped
• Lemon wedges

Detailed Instructions

Step 1: Roast the Vegetables

Preheat oven to 425°F (220°C). In a large bowl, toss the chopped vegetables with olive oil, harissa paste, salt, and pepper until evenly coated. Spread the vegetables on a baking sheet lined with parchment paper. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.

Step 2: Cook the Couscous

In a medium saucepan, bring vegetable broth or water to a boil. Stir in couscous and olive oil, then reduce heat to low. Cover and simmer for 8-10 minutes (or according to package instructions) until the liquid is absorbed. Remove from heat, fluff with a fork, and stir in lemon zest.

Step 3: Assemble the Dish

Spoon couscous onto plates or bowls. Top with the harissa roasted vegetables. Garnish with chopped fresh parsley and a squeeze of lemon juice.

Step 4: Serve

Serve this healthy vegan couscous recipe warm as a main dish or a hearty side. Optional: Add a dollop of vegan yogurt for a cooling contrast to the spice.

Nutrition Facts

Per Serving – Makes 4 Servings