Harissa-Roasted Carrot and Chickpea Couscous
Ingredients
- 1½ cupscouscous
- 2½ cupsvegetable broth
- 1 poundcarrots
- 1 can (15 oz)chickpeas (canned, drained and rinsed)
- 1 mediumred onion
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 2 clovesgarlic
- ·salt
- ·black pepper
- 1 small handfulfresh cilantro
- 1 wholelemon
Prep
- 01
Cut 1 pound carrots into 1-inch chunks.
- 02
Slice 1 red onion into 1/2-inch wedges.
- 03
Mince 2 cloves garlic.
- 04
Chop a small handful of fresh cilantro for garnish.
Method
- 01
Preheat your oven to 425°F. On a large sheet pan, toss the carrot pieces with 2 tablespoons olive oil, 1 tablespoon harissa paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until coated. Spread in a single layer and roast for 15 minutes.
- 02
While the carrots roast, bring the vegetable broth to a boil in a medium pot over high heat. Add 1 tablespoon olive oil, the remaining 1 tablespoon harissa paste, and the minced garlic; stir until the harissa dissolves. Stir in the couscous and chickpeas, then remove from heat. Cover and let sit for 5 minutes.
- 03
Stir the couscous mixture and fluff with a fork. Taste and adjust salt and pepper as needed.
- 04
Remove the roasted carrots from the oven, stir in the red onion pieces, and roast for another 5 minutes until the onion is softened and the carrots are tender.
- 05
Divide the couscous among bowls and top with the roasted carrots and chickpeas. Squeeze fresh lemon juice over each bowl and garnish with chopped cilantro. Serve warm.
Spice Tips
If you like more heat, stir 1/4 teaspoon cayenne into the broth or drizzle finished bowls with hot sauce. For deeper warmth without extra spice, add 1/2 teaspoon smoked paprika to the carrot coating. A pinch of cumin echoes the Maghrebi flavors of harissa.
This recipe reheats well — store leftovers in the fridge for up to 3 days. A dollop of plain yogurt or labneh on top adds creaminess and tang.