Roasted Vegetable Couscous
Fluffy couscous tossed with roasted vegetables, chickpeas, raisins and a harissa dressing — a complete meal in one bowl. Pouring hot stock over the couscous and covering it to steam for five minutes, rather than boiling it, is what keeps the grains light and fluffy instead of gluey.
Ingredients
Instructions
Roast peppers, zucchini and onion with olive oil at 200C for 25 minutes.
Pour hot stock over couscous, cover and rest 5 minutes.
Fluff with a fork.
Mix harissa with 2 tbsp olive oil and 1 tbsp lemon juice.
Toss couscous with harissa dressing.
Add roasted vegetables, chickpeas and raisins.
Toss gently and season.
Scatter with almonds and fresh herbs before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.