Roasted Vegetable Couscous Salad with Harissa Style Dressing
Bursting with vibrant colors and bold flavors, this Roasted Vegetable Couscous Salad with Harissa Style Dressing is the ultimate Mediterranean-inspired dish that’s perfect for lunch, dinner, or meal prep. Tender zucchini, juicy cherry tomatoes, caramelized red onions, and sweet red bell peppers are roasted to perfection, creating a smoky, slightly sweet base. Combined with fluffy couscous soaked in savory vegetable stock and fresh herbs like parsley and mint, this salad is a refreshing mix of textures and aromas. The star of the show is the fiery yet balanced harissa-style dressing, made with tangy lemon juice, honey, and minced garlic, bringing a spicy and sweet kick to every bite. Ready in just 45 minutes and served warm or at room temperature, this versatile dish is as satisfying as it is healthy. Perfect for vegans and spice lovers, it’s an elevated spin on classic couscous salad with ingredients that shine in every forkful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Red bell pepper
- 1 large Red onion
- 200 grams Cherry tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Couscous
- 250 milliliters Vegetable stock (hot)
- 20 grams Fresh parsley
- 10 grams Fresh mint
- 2 tablespoons Lemon juice
- 1.5 tablespoons Harissa paste
- 1 teaspoon Honey
- 2 minced Garlic cloves
Instructions
Preheat your oven to 200°C (400°F).
Wash and chop the zucchini, red bell peppers, and red onion into bite-sized pieces. Add them to a large baking sheet along with the cherry tomatoes.
Drizzle the chopped vegetables with 2 tablespoons of olive oil, and sprinkle the ground cumin, paprika, salt, and black pepper evenly over them. Toss the vegetables to coat them in the oil and spices.
Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous by placing it in a large, heatproof bowl. Pour the hot vegetable stock over the couscous, cover the bowl with a plate or lid, and let it sit for 5 minutes.
Fluff the couscous with a fork to separate the grains, then set it aside to cool slightly.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, harissa paste, honey, and minced garlic to create the dressing.
Once the roasted vegetables are ready, let them cool slightly before combining them with the couscous in a large mixing bowl.
Finely chop the parsley and mint, and mix them into the couscous and roasted vegetable mixture.
Drizzle the harissa-style dressing over the salad, and toss to combine everything evenly.
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Serve the salad warm or at room temperature, garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7705 mg | 335% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 59.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2948 mg | 63% | |
*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.
