5 from 1 vote
harissa-roasted vegetables with couscous
Harissa-roasted vegetables with couscous
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

An easy, warming and hearty vegetarian meal perfect for cooler weather.

Course: Main Course
Cuisine: Moroccan-inspired
Keyword: harissa roasted vegetables, vegetarian main
Servings: 2 -3
Calories: 613 kcal
Author: Caroline's Cooking
  • 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
  1. Preheat the oven to 375F/190C.
  2. 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.
  3. 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.
  4. Roast for around another 30minutes until the vegetables are tender starting to brown slightly.
  5. 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.
  6. 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 Facts
Harissa-roasted vegetables with couscous
Amount Per Serving
Calories 613 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 2g 10%
Sodium 266mg 11%
Potassium 1497mg 43%
Total Carbohydrates 93g 31%
Dietary Fiber 12g 48%
Sugars 30g
Protein 14g 28%
Vitamin A 548.4%
Vitamin C 157.9%
Calcium 17.1%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.