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Harissa roasted vegetables with couscous

    harissa-roasted vegetables with couscous

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

    harissa-roasted vegetables with couscous

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    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:

    Plus get more inspiration in the vegetarian recipes archives.

    harissa-roasted vegetables with couscous

    Print Recipe

    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

    Race: Hand Race

    Kitchen: Moroccan-inspired

    Services: 2 -3

    calories: 613calories

    Author: Caroline’s Cooking



    • 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 zucchini, medium
    • ½ cup couscous 90g, you may want ¾ cup if serving 3
    • 2 tablespoon ground almonds
    • 4 tablespoon golden grapes sultanas gold regular grapes
    • 2 tablespoon sliced ​​almonds


    • 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/cilantro and/or plain yogurt.


    calories: 613calories | Carbohydrates: 93g | protein: 14g | Fat: 23g | Saturated Fat: 2g | Sodium: 266mg | Potassium: 1497mg | fiber: 12g | Sugar: 30g | Vitamin A: 27420UI | 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.

    Try some other vegetarian main:

    harissa-roasted vegetables with couscous