Roasted Vegetable Cous Cous with Fiery Harissa Vinaigrette

Recipe Introduction

Quick Hook

Fancy a quick trip to morocco, without the airfare? this cous cous recipe is your ticket! it's bursting with flavor and so easy, even i can't mess it up.

It's got a fantastic balance of sweet roasted veggies and a spicy kick.

Brief Overview

This roasted vegetable cous cous is inspired by north african flavors. it’s proper easy to make, taking about 50 minutes from start to finish.

This recipe makes 4 servings perfect for a family or meal prep.

Main Benefits

Packed with nutrients from all the lovely vegetables, this dish is healthy and delicious. it’s great for a quick weeknight dinner, a packed lunch or even a light summer bbq side! honestly, what makes this recipe special is the harissa vinaigrette recipe – it elevates simple cous cous to something truly amazing.

Roasted Vegetable Cous Cous with Fiery Harissa Vinaigrette Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 servings

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:

• Preheat oven. Toss vegetables with olive oil, oregano, salt, and pepper on the baking sheet. Roast until tender and slightly caramelized, flipping halfway through.
• 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.
• Whisk together olive oil, lemon juice, harissa paste, minced garlic, and cilantro in a small bowl. Season with salt and pepper to taste.
• 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.
• Sprinkle with chopped fresh parsley, toasted pine nuts, and crumbled feta cheese (if using). Serve immediately or at room temperature.

Nutrition Facts

Calories:450

Fat:25g

Fiber:8g

Recipe Info

Category:Main Course

Cuisine:North African

Let's Get Cous Cous Cracking!

Alright, you know i love a good easy cous cous recipe , and this one is top-tier. i discovered instant cous cous recipes when i was a student.

Vegan cous cous recipe options were limited! this cous cous salad recipe is far better than the plain stuff! i used to make back then.

This recipe combines perfectly roasted vegetables with fluffy cous cous , and then it's all drizzled with this crazy-good harissa vinaigrette recipe . Honestly, it's the vinaigrette that makes the dish.

A Taste of North Africa at Home

This north african couscous recipe is inspired by my mate’s travels around that region. it's simple, quick, and doesn’t require any fancy techniques.

We’re talking roasting some veg, chucking some cous cous in a pot, and whisking up a dressing. easy peasy.

I sometimes add couscous with chickpeas to make it a bit more filling. Adding chickpeas helps to make it even more of a substantial meal.

Ingredients & Equipment: Let's Get Cous Cous-ing!

Alright, let's whip up some cracking cous cous, shall we? this roasted vegetable cous cous with fiery harissa vinaigrette is honestly, one of my go-to recipes.

It’s colourful, tasty, and dead easy to make.

Main Ingredients Deets

Okay, for the roasted veggies, you'll need:

• 1 ½ cups (225g) of chopped red bell pepper.
• 1 ½ cups (225g) of chopped yellow bell pepper.
• 1 ½ cups (225g) of chopped zucchini.
• 1 cup (150g) of quartered red onion.
• 2 tablespoons (30 ml) of olive oil. Quality stuff makes a difference!
• 1 teaspoon (5 ml) of dried oregano.
• ½ teaspoon (2.5 ml) of salt.
• ¼ teaspoon (1.25 ml) of black pepper.

For the star of the show , the cous cous:

• 1 ½ cups (270g) of instant cous cous . Seriously, get the instant kind. Trust me.
• 1 ½ cups (360 ml) of vegetable broth or water.
• 1 tablespoon (15 ml) of olive oil.

And last, but definitely not least, the Harissa Vinaigrette:

• 3 tablespoons (45 ml) of olive oil.
• 2 tablespoons (30 ml) of lemon juice. Fresh is best!.
• 1 tablespoon (15 ml) of harissa paste. Adjust to taste, mind you.
• 1 clove of minced garlic (approximately 1 teaspoon / 5 ml).
• 1 tablespoon (15 ml) of chopped fresh cilantro.
• Salt and pepper to taste.

Seasoning Notes: Bam!

Harissa paste gives it a kick, but start small. lemon juice brightens everything up. the oregano in the veg adds that earthy touch.

Honestly, this is the perfect base to make a mediterranean couscous.

If you don't have harissa, Sriracha will do in a pinch , alright?

Equipment Needed: Keep it Simple

All you need is a large baking sheet, a couple of bowls, a whisk, a saucepan with a lid, and measuring cups. You probably have all this stuff already.

A colander is also required to make sure the cous cous is drained well, after it is cooked. if you don't have a colander just use a towel paper to absorb the remaining fluids.

Honestly, this whole dish is about ease and flavour. You could easily throw a Vegan couscous recipe together with these ingredients!

Get Your Cous Cous On: Roasted Veg & Fiery Dressing

Oh my gosh, you guys, let's talk cous cous ! honestly, it's one of those ingredients that's easy to overlook, isn't it? but with the right treatment, it can be absolutely banging.

I'm talking about this roasted vegetable cous cous with a harissa vinaigrette recipe that'll blow your socks off.

This ain't your nan's bland cous cous salad recipe , this is a proper flavour explosion. i stumbled upon this recipe while desperately trying to find something healthy-ish that didn't involve washing a million pots.

And let me tell you, it delivered.

Prep Like a Pro: Mise en Place Magic

First things first: let's get organised. this is your essential mise en place . chop 1 large red bell pepper , 1 large yellow bell pepper , 1 medium zucchini , and 1 red onion .

Having everything ready beforehand saves time and keeps you sane. trust me, you don't want to be scrambling for a red onion when the oven's already hot.

Safety reminder: mind your fingers when chopping, eh? nobody wants a rogue trip to a&e.

Let's Get Cooking: Cous Cous Perfection

1. Roast those veg. Preheat your oven to 200° C . Toss all the chopped veg with 2 tablespoons of olive oil , 1 teaspoon of dried oregano , ½ teaspoon of salt , and ¼ teaspoon of black pepper . Spread them evenly on a baking sheet.
2. Roast for 30 minutes , flipping halfway through. Visual cue: They should be tender and slightly caramelized.
3. While the veg are roasting, prep the instant cous cous . Bring 1 ½ cups of vegetable broth and 1 tablespoon of olive oil to a boil in a saucepan.
4. Remove from heat, stir in 1 ½ cups of cous cous , cover, and let stand for 5 minutes , or until the cous cous is fluffy.
5. Now, for the star of the show : the harissa vinaigrette . Whisk together 3 tablespoons of olive oil , 2 tablespoons of lemon juice , 1 tablespoon of harissa paste (adjust to your spice preference!), 1 minced clove of garlic , and 1 tablespoon of chopped fresh cilantro . Season to taste.
6. Fluff the cous cous with a fork and combine with the roasted veg in a large bowl. Pour over that glorious vinaigrette.
7. Garnish like a boss with fresh parsley, toasted pine nuts, and a sprinkle of feta (optional, of course. Keep it vegan cous cous by skipping the cheese).

Pro Tips for Cous Cous Champions

Want to take your north african cous cous game to the next level? first, don't overcrowd the baking sheet when roasting the veg.

Use two if needed. second, taste that harissa before you go wild. some brands are milder than others.

Common mistake to avoid: overcooking the cous cous! it should be fluffy, not mushy. make-ahead option: roast the veg a day in advance and store them in the fridge.

Dinner will be on the table in minutes.

Honestly, this easy cous cous recipe is a game-changer. Whether you're after a quick weeknight meal or something to impress your mates at a barbeque, this Mediterranean couscous ticks all the boxes.

Recipe Notes to Keep in Mind

Honestly, this roasted vegetable cous cous is pretty forgiving. but, here are some extra notes to make sure you nail it.

I've made this dish so many times, and i've definitely learned a few things the hard way.

Serving Suggestions: Get Your Plating On!

Presentation matters, innit? for a simple, elegant look, mound the cous cous in a bowl. then arrange the roasted vegetables artfully on top.

Drizzle with the harissa vinaigrette . think restaurant style, but at home. for sides, i reckon a grilled halloumi would be smashing or a cooling cucumber and mint yogurt.

As for drinks, iced mint tea is a shout, or a crisp white wine if you're feeling fancy.

Storage Tips: Keep It Fresh!

If you have leftovers - which is rare, honestly - pop them in an airtight container. they'll keep in the fridge for up to 3 days .

Freezing cous cous isn't ideal, it can go a bit mushy. reheat in the microwave or in a pan with a splash of water to loosen it up.

But honestly? it's best enjoyed fresh.

Variations: Adapt and Conquer!

Fancy a change? go for a vegan couscous recipe and ditch the feta. for a seasonal twist, swap the vegetables.

Butternut squash in autumn, asparagus in spring. easy peasy! for a gluten-free version, quinoa makes a wicked alternative to cous cous .

It soaks up all the lovely flavors.

Nutrition Basics: Goodness in Every Bite

This mediterranean couscous dish is packed with goodness. you're getting vitamins from the veggies, fiber from the cous cous , and healthy fats from the olive oil.

Plus, the harissa is a bit of a metabolism booster. not bad for something that tastes so good, eh?

So, there you have it. my ultimate guide to smashing roasted vegetable couscous . go on, give it a whirl! you'll be amazed at how easy it is to create a cracking meal.

Trust me, it's a guaranteed crowd-pleaser.