Harissa Couscous with Chickpeas and Roasted Lemon
Ingredients
- 1 cupcouscous
- 1½ cupsvegetable broth
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1 can (15 oz)canned chickpeas (or cooked fresh)
- 2lemon
- 1 smallred onion
- ½ cupfresh cilantro
- ½ cupfeta cheese (crumbled)
- ·salt
- ·black pepper
Prep
- 01
Dice 1 small red onion.
- 02
Roughly chop about 1/2 cup fresh cilantro.
Method
- 01
Preheat oven to 425°F. Halve the 2 lemons, place cut-side down on a baking sheet with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes until caramelized and soft.
- 02
While lemons roast, drain and rinse the chickpeas. Heat 2 tablespoons olive oil in a medium pot over medium-high heat. Add the chickpeas and toast for 2 to 3 minutes, stirring occasionally, until lightly browned.
- 03
Stir the harissa paste into the chickpeas and cook for 1 minute until fragrant.
- 04
Pour in the vegetable broth and bring to a simmer. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes.
- 05
Fluff the couscous with a fork. Fold in the roasted lemon (squeeze the flesh from the skin and discard skin), red onion, and cilantro. Taste and adjust salt and pepper.
- 06
Transfer to a serving bowl or plates. Top with crumbled feta and serve warm.
Spice Tips
Harissa varies in heat; start with 2 tablespoons and add up to 1 more teaspoon if you like more kick. For earthiness, add 1/2 teaspoon ground cumin or smoked paprika. A pinch of cayenne pepper adds sharp heat without changing the flavor profile.
Make-ahead: prepare the diced onion and chopped cilantro the morning of, and store in separate containers. The finished couscous keeps well in the fridge for up to 2 days and can be reheated gently with a splash of broth.