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    Home » Main dishes » Harissa roasted vegetables with couscous

    Harissa roasted vegetables with couscous

    November 29, 2015 by Caroline's Cooking

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

    Jump to Recipe

    harissa-roasted vegetables with couscous

    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. 

    harissa-roasted vegetables with couscous

    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.

    harissa-roasted vegetables with couscous

    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.

    harissa-roasted vegetables with couscous

    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.

    harissa-roasted vegetables with couscous

    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.

    harissa-roasted vegetables with couscous
    Print Recipe
    5 from 1 vote

    Harissa-roasted vegetables with couscous

    An easy, warming and hearty vegetarian meal perfect for cooler weather.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Moroccan-inspired
    Servings: 2 -3
    Calories: 613kcal
    Author: Caroline's Cooking
    SaveSaved!

    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
    • ½ cup couscous 90g, you may want ¾ cup if serving 3
    • 2 tbsp ground almonds
    • 4 tbsp golden raisins sultanas or regular raisins
    • 2 tbsp sliced almonds

    Instructions

    • Preheat the oven to 375F/190C.
    • Cut the squash, pepper and carrots into large chunks. Put them in a roasting dish and stir through the harissa and 1tbsp of olive oil.
    • Roast for around 15-20min then cut the zucchini into thick slices (or half-slices if larger) and add them to the roasting dish. Stir so they take on the harissa and oil.
    • Roast for around another 30minutes until the vegetables are tender starting to brown slightly.
    • Put the couscous in a heatproof bowl and pour boiling water over it to just cover it. Leave for a couple minutes, ideally covered, to absorb the water then stir in the ground almonds and the remaining 1tbsp of olive oil. Stir through the golden raisins and sliced almonds.
    • Serve the vegetables over the couscous with some additional harissa if you'd like. You could also serve with some fresh cilantro/coriander and/or plain yogurt.

    Nutrition

    Calories: 613kcal | Carbohydrates: 93g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Sodium: 266mg | Potassium: 1497mg | Fiber: 12g | Sugar: 30g | Vitamin A: 27420IU | Vitamin C: 130.3mg | Calcium: 171mg | Iron: 3.5mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

     See all the other Veggies as a Main dishes being shared today:

    • Baked Eggplant Parmesan by The Crumby Cupcake
    • Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
    • Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
    • Eggplant Rollatini by That Skinny Chick Can Bake
    • Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
    • Greek Stuffed Baked Zucchini by The Weekend Gourmet
    • Moroccan-style Lentil Chickpea Stew by Food Lust People Love
    • Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
    • Portobello Stack by The Freshman Cook
    • Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
    • Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
    • Stuffed Butternut Squash by Life Tastes Good
    • Vegan Sandwich with Fresh Veggies by Healing Tomato
    • Vegetable Strudel by Palatable Pastime
    • Vegetarian Chili by Wholistic Woman

    harissa-roasted vegetables with couscous

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    Reader Interactions

    Comments

    1. DB, Foodie Stuntman | Crazy Foodie Stunts

      December 03, 2015 at 11:11 am

      Harissa sounds like a great way to add flavor! Thanks for participating this week.

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:46 am

        It definitely is, and thanks for hosting!

        Reply
    2. Christie

      December 01, 2015 at 8:40 pm

      5 stars
      Harissa is oh so tasty! I've never roasted veggies with it. I can't wait to try that.

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:42 am

        Thanks, Christie, it's delicious.

        Reply
    3. Wendy, A Day in the Life on the Farm

      December 01, 2015 at 9:42 am

      Roasted veggies are my favorite and then add some harissa for spice and almonds for crunch and protein and you have the perfect dish.

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:41 am

        Thanks, Wendy, so true!

        Reply
    4. Cindys Recipes and Writings

      November 30, 2015 at 6:06 am

      Raisins and almonds sound perfect in here!

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:38 am

        Thanks, Cindy, they are a very easy addition but work so well.

        Reply
    5. Nancy @ gottagetbaked

      November 29, 2015 at 6:39 pm

      I've never cooked with harissa before and now you're making me want to try! This dish looks so hearty, flavourful and delicious!

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:37 am

        It's definitely worth a try, Nancy - so easy but tasty.

        Reply
    6. Shaina

      November 29, 2015 at 4:45 pm

      So many tasty ingredients and flavors. I love Mediterranean style cooking. This is right up my alley!

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:37 am

        Thanks, Shaina, hope you manage to give it a try - it's so easy but delicious.

        Reply
    7. Liz

      November 29, 2015 at 3:34 pm

      SO easy and packed with yummy flavors and textures! What a lovely vegetarian dish!

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:49 am

        Thanks Liz!

        Reply
    8. Susan 30A Eats

      November 29, 2015 at 8:33 am

      I'm all for big flavors with minimal effort and had not thought of using harissa. Also liking the addition of raisins and almonds! Yum!

      Reply
      • Caroline's Cooking

        December 04, 2015 at 7:35 am

        Thanks Susan - minimal effort but tasty is always good, and this fits the bill!

        Reply

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