Harissa Couscous
Elevate your weeknight dinners with this vibrant and flavorful Harissa Couscous recipe, a one-pan wonder that bursts with North African-inspired zest! Tender, fluffy couscous is infused with the smoky heat of harissa paste and mingles with sautéed zucchini, cherry tomatoes, red bell peppers, and hearty chickpeas for a colorful medley of textures. Aromatic spices like cumin and paprika deepen the flavor, while fresh parsley and a squeeze of lemon add a refreshing finish. Ready in just 30 minutes, this easy couscous dish can effortlessly serve as a satisfying vegetarian main or a bold, spicy side dish packed with wholesome ingredients. Perfect for meal prep or a quick dinner, this recipe strikes the perfect balance between healthy and delicious.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 1.5 tablespoons harissa paste
- 1 cup cherry tomatoes
- 1 small zucchini
- 1 medium red bell pepper
- 0.5 cup canned chickpeas
- 2 cloves garlic
- 0.5 teaspoons ground cumin
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley
- 1 medium lemon
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring 1.25 cups of water to a boil in a small saucepan. Add 1 tablespoon of olive oil and 0.5 teaspoons of salt. Remove from heat, stir in the couscous, and cover. Let it sit for 5 minutes to absorb the liquid, then fluff with a fork.
While the couscous is resting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Mince the garlic cloves. Dice the zucchini and red bell pepper into small cubes. Halve the cherry tomatoes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Add the zucchini, red bell pepper, and cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the chickpeas, harissa paste, ground cumin, and paprika. Cook for another 2-3 minutes to allow the flavors to meld.
Transfer the fluffed couscous to the skillet and toss to combine with the vegetables and spices. Adjust seasoning with salt and black pepper, as needed.
Chop the fresh parsley and juice the lemon. Sprinkle the parsley over the couscous and squeeze fresh lemon juice on top for brightness.
Serve warm as a side dish or enjoy it as a light, standalone meal.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 24.9 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
