Harissa Couscous from Morocco
Experience a vibrant taste of North Africa with this Harissa Couscous from Morocco, a dish that perfectly balances bold spices and fresh garden vegetables. In just 35 minutes, you’ll create a fluffy couscous base infused with smoky harissa paste and seasoned vegetable broth, combined with sautéed zucchini, carrots, and red bell peppers for a tender-crisp texture. Protein-packed chickpeas and a sprinkling of cumin and paprika elevate the flavor profile, while fresh parsley and mint add a refreshing herbal hit. A drizzle of tangy, citrusy dressing made with zesty lemon juice and harissa ties everything together. This recipe is a versatile winner, ideal as a spicy side dish or a light vegetarian main course. Packed with vibrant colors and nutrients, it’s a true Moroccan-inspired delight!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 medium zucchini
- 1 medium carrot
- 1 medium red bell pepper
- 1 cup chickpeas
- 2 garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
Prepare the vegetables by dicing the zucchini, carrot, and red bell pepper into small, bite-sized pieces. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini, carrot, red bell pepper, and minced garlic. Sauté for 7-8 minutes, or until the vegetables are tender but still have a slight crunch.
Sprinkle the sautéed vegetables with cumin powder, paprika, salt, and black pepper. Stir well to combine, then set the skillet aside.
In a small saucepan, bring the vegetable broth to a boil. Stir in 1 tablespoon of harissa paste and 1 tablespoon of olive oil until fully blended.
Remove the saucepan from heat and quickly stir in the couscous. Cover the saucepan with a tight-fitting lid and let it rest for 5 minutes to allow the couscous to absorb the liquid.
Fluff the cooked couscous with a fork to separate the grains. Add the cooked vegetables and chickpeas to the couscous, stirring gently to combine.
Finely chop the parsley and mint, then fold them into the couscous mixture for freshness and flavor.
In a small bowl, mix the remaining tablespoon of harissa paste, lemon juice, and lemon zest to create a tangy dressing. Drizzle this mixture over the couscous and stir to evenly distribute the flavors.
Serve warm or at room temperature as a side dish or a light main course. Garnish with additional herbs if desired.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4487 mg | 195% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 37.7 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2553 mg | 54% | |
*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.
