Name: Harissa-roasted vegetables with couscous
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 10 oz butternut squash (290g, peeled and seeded weight); 1 red pepper; 2 carrots (or 3, if small); 2 tbsp harissa; 2 tbsp olive oil (divided); 1 zucchini (courgette, medium); 1/2 cup couscous (90g, you may want 3/4 cup if serving 3); 2 tbsp ground almonds; 4 tbsp golden raisins (sultanas or regular raisins); 2 tbsp sliced almonds

These harissa roasted vegetables with couscous make an incredibly easy meal that’s full of flavor. Vegetarian & vegan it’s delicious and hearty too.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

I’ve mentioned before that we get regular deliveries of both meat and vegetables as we like to have both good quality meat as well as seasonal, good quality vegetables. It also encourages me to cook with things I might not otherwise get and be that bit more creative. Our meals reflect this and there are some regular favorites, some new dishes, some with meat, others without depending on what we have and feel like.

At this time of year, there are a good number of meals that involve roasted vegetables in some form or another – they are so easy to make and delicious. This harissa roasted vegetables with couscous is a great example of how you can easily add flavor without too much effort to make a delicious, hearty meatless meal.

What is harissa?

Harissa is a Middle-eastern spice paste that’s chili-based with a few other spices and vegetables in there as well giving it a gentle sweetness and aroma. It’s delicious alongside a whole range of things like roast chicken and added into cooking.

You can buy it readymade in most good supermarkets or you can make your own (it’s on my to do list – I cheated here!). It adds a great flavor to the already tasty vegetables as they roast with minimal effort – all you do is stir it through with a little oil before putting them in the oven.

Serving meat and vegetables with couscous is very common for Middle-eastern cooking as the couscous is great at taking on the flavors of the rest of your dish, such as the harissa here. It is also good with a few extra additions itself, such as the raisins and almonds I mixed through.

You can also add other things as you eat such as some more harissa, some yogurt or fresh cilantro – it’s a pretty flexible dish so play around with it – you can obviously vary the vegetables in there as well.

This is a great minimal-effort dish that’s hearty and full of flavor as well as being good for you too. It’s perfect on a cold night to warm you and fill you up, with the tasty roast vegetables given that bit of spice from the harissa and the almonds and raisins adding flavor and texture to the couscous. Sometimes the best meals are the easiest, and a bonus when they are healthy too.

Looking for more vegetarian meals? Try these:

Mushroom galette
Cuban quinoa bowl with grilled sweet potato and mango-avocado salsa
Vegetarian bibimbap
Vegetarian Thai red curry

Plus get more inspiration in the vegetarian recipes archives.

Print Recipe

5 from 1 vote