Photo by photo-graphe on Pixabay
Roasted Vegetable Couscous with Harissa and Chickpeas
Roasted vegetables and chickpeas in harissa served over couscous soaked in hot vegetable stock, with coriander.
- 120 g couscous
- 300 g butternut squash
- 1 medium red onion
- 1 medium courgette
- 1 medium red bell pepper
- 240 g chickpeas
- 1 tbsp harissa paste
- 2 tbsp olive oil
- 250 ml vegetable stock
- 10 g fresh coriander
- ½ tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Chop butternut squash, red onion, courgette, and bell pepper into 2cm chunks.
- Step 3
Drain and rinse the chickpeas.
- Step 4
In a large bowl, toss the vegetables and chickpeas with olive oil, harissa paste, salt, and pepper.
- Step 5
Spread the vegetables on a baking tray and roast for 25-30 minutes, or until tender and slightly charred.
- Step 6
Meanwhile, place couscous in a bowl and pour over hot vegetable stock. Cover and let sit for 5 minutes.
- Step 7
Fluff the couscous with a fork.
- Step 8
Combine the roasted vegetables and chickpeas with the couscous.
- Step 9
Garnish with fresh coriander before serving.
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