Harissa-Spiced Couscous with Roasted Chickpeas and Charred Lemon
Ingredients
- 1½ cupcouscous
- 2¼ cupvegetable broth
- 2 tablespoonharissa paste
- 3 tablespoonolive oil
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 2lemon
- 1 mediumred onion
- 3 clovesgarlic
- ½ teaspooncumin seeds
- ½ teaspoonsmoked paprika
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupcilantro (fresh)
Prep
- 01
Drain and rinse 1 can (15 oz) chickpeas.
- 02
Dice 1 medium red onion.
- 03
Mince 3 cloves garlic.
- 04
Chop about 1/4 cup fresh cilantro for garnish.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chickpeas and toast for 3-4 minutes, stirring occasionally, until they start to char. Transfer to a plate.
- 02
In the same skillet, add 1 tablespoon olive oil. Cook red onion and garlic until softened and fragrant, about 2 minutes.
- 03
Stir in harissa paste, cumin seeds, and smoked paprika. Cook for 30 seconds until fragrant.
- 04
Pour in vegetable broth and bring to a boil. Stir in couscous, salt, and black pepper. Remove from heat, cover, and let sit for 5 minutes.
- 05
While couscous rests, cut lemon halves into quarters. Heat 1 tablespoon olive oil in a small skillet over medium-high and char lemon pieces cut-side down for 2-3 minutes until golden.
- 06
Fluff couscous with a fork and fold in the toasted chickpeas. Top with charred lemon, fresh cilantro, and serve warm.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper when you bloom the harissa. For a smoky punch, increase smoked paprika to 3/4 teaspoon. If harissa feels too intense, reduce to 1 tablespoon and balance with a squeeze of fresh lime.