Ingredients:

  • 1 large red bell pepper, seeded and chopped (approximately 1 ½ cups / 225g)
  • 1 large yellow bell pepper, seeded and chopped (approximately 1 ½ cups / 225g)
  • 1 medium zucchini, chopped (approximately 1 ½ cups / 225g)
  • 1 red onion, peeled and quartered (approximately 1 cup / 150g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 ½ cups cous cous (270g) (Instant cous cous)
  • 1 ½ cups vegetable broth or water (360 ml)
  • 1 tablespoon olive oil (15 ml)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon harissa paste (15 ml) (Adjust to taste)
  • 1 clove garlic, minced (approximately 1 teaspoon / 5 ml)
  • 1 tablespoon chopped fresh cilantro (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven. Toss vegetables with olive oil, oregano, salt, and pepper on the baking sheet. Roast until tender and slightly caramelized, flipping halfway through.
  2. Bring vegetable broth (or water) and olive oil to a boil in a saucepan. Remove from heat and stir in the cous cous. Cover and let stand until the cous cous is fluffy, following package directions.
  3. Whisk together olive oil, lemon juice, harissa paste, minced garlic, and cilantro in a small bowl. Season with salt and pepper to taste.
  4. Fluff the cous cous with a fork. In a large bowl, combine the roasted vegetables and cous cous. Pour the harissa vinaigrette over the top and toss gently to coat.
  5. Sprinkle with chopped fresh parsley, toasted pine nuts, and crumbled feta cheese (if using). Serve immediately or at room temperature.