Harissa-Spiked Couscous with Roasted Chickpeas & Charred Broccoli
Ingredients
- 3 tablespoonolive oil
- 1 poundbroccoli
- 1 can (15 oz)chickpeas (canned, drained and rinsed)
- 2 tablespoonharissa paste
- 1½ cupvegetable broth
- 1 cupcouscous
- 3 clovegarlic
- 1lemon
- ·salt
- ·black pepper
- ·cilantro
- ½ teaspoonred pepper flakes
Prep
- 01
Cut broccoli into small florets.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Preheat oven to 425°F. Toss broccoli florets and drained chickpeas with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Spread in a single layer and roast for 18–22 minutes, stirring halfway, until broccoli is charred at the edges and chickpeas are crispy.
- 02
While vegetables roast, heat remaining 1 tablespoon olive oil in a medium pot over medium heat. Add minced garlic and harissa paste, stirring constantly for about 1 minute until fragrant.
- 03
Pour in vegetable broth and bring to a boil. Stir in couscous, cover, remove from heat, and let sit for 5 minutes.
- 04
Fluff couscous with a fork. Fold in the roasted broccoli and chickpeas. Squeeze in lemon juice, taste, and adjust salt and pepper as needed.
- 05
Serve warm, topped with fresh cilantro and an extra pinch of red pepper flakes.
Spice Tips
This recipe has a good moderate kick from harissa. For gentler heat, reduce harissa to 1 1/2 tablespoons or add a squeeze of honey to balance. For serious fire, bump to 2 1/2 tablespoons harissa and add 1/4 teaspoon cayenne. Toasted cumin or sumac sprinkled on top adds warm, tangy depth.
Harissa paste varies in heat—start with 2 tablespoons and add more if you like deeper kick. For extra richness, stir in a dollop of Greek yogurt before serving.