Go Back
+ servings
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
Save

Ingredients

  • 10 oz butternut squash 290g, peeled and seeded weight
  • 1 red pepper
  • 2 carrots or 3, if small
  • 2 tablespoon harissa
  • 2 tablespoon olive oil divided
  • 1 zucchini courgette, medium
  • ½ cup couscous 90g, you may want ¾ cup if serving 3
  • 2 tablespoon ground almonds
  • 4 tablespoon golden raisins sultanas or regular raisins
  • 2 tablespoon 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 1tablespoon 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 1tablespoon 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