🔥 Harissa Roasted Vegetables & Couscous

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 warm as a main dish or hearty side.
• Optional: Add a dollop of vegan yogurt for a cooling contrast.

Nutrition Facts (Per Serving – Makes 4 Servings)

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