Moroccan Couscous with Roasted Vegetables and Harissa Dressing
Embark on a culinary journey to the heart of Morocco with this vibrant and healthful dish. Our Moroccan Couscous with Roasted Vegetables and Harissa Dressing is a symphony of flavors and textures, combining fluffy couscous with a medley of roasted vegetables, all brought together with a spicy, aromatic harissa dressing. This dish is perfect for those seeking a nutritious and satisfying meal that's as pleasing to the palate as it is to the eye.
Equipment
- Baking sheet
- Parchment paper
- Large bowl
- Medium saucepan
- Whisk
- Large serving bowl
Ingredients
- 1 1/2 cups Couscous
- 2 cups Vegetable stock
- 1 large Zucchini sliced into half-moons
- 1 large Red bell pepper chopped
- 1 cup Cherry tomatoes
- 1 medium Red onion sliced
- 2 medium Carrots sliced
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground coriander
- 2 tablespoons Harissa paste
- Lemon juice from 1 lemon
- Fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini, red bell pepper, cherry tomatoes, red onion, and carrots with 2 tablespoons of olive oil, salt, cumin, and coriander until well coated.
- Spread the vegetables on the prepared baking sheet in a single layer. Roast for 25-30 minutes, or until the vegetables are tender and have a nice caramelized edge.
- While the vegetables are roasting, bring the vegetable stock to a boil in a medium saucepan. Stir in the couscous, cover the pan, and remove from heat. Let the couscous steam for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together the harissa paste, remaining 1 tablespoon of olive oil, and lemon juice to create the dressing.
- In a large serving bowl, combine the roasted vegetables with the couscous. Drizzle the harissa dressing over the top and toss to combine.
- Garnish with chopped fresh cilantro before serving.
Notes
For an extra protein boost, consider adding chickpeas to the vegetable mix before roasting, or serving the couscous with grilled chicken or fish. The harissa dressing can be adjusted to taste; add more for a spicier kick, or less if you prefer a milder flavor. Enjoy this dish warm or at room temperature.