About the Recipe
This Harissa-Spiced Vegetable Couscous is a delightful North African-inspired dish that showcases the fragrant and slightly minty aroma of the harissa spice blend. Perfect for a hearty evening meal, this recipe serves 4 to 5 people and can be prepared and cooked in less than 40 minutes.
METHOD
In a large bowl, add the couscous and pour over the hot vegetable stock. Cover and set aside for 10 minutes, or until the couscous has absorbed the stock and is tender.
In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3-4 minutes, or until softened.
Add the red bell pepper, courgette, and aubergine to the pan, and cook for 5-7 minutes, or until the vegetables are tender.
Stir in the chickpeas and Harissa spice blend, and cook for another 2-3 minutes, allowing the flavours to meld together.
Fluff the couscous with a fork and season with salt and pepper to taste. Serve the vegetable mixture over the couscous and garnish with fresh coriander.
INGREDIENTS
200g couscous
450ml vegetable stock
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 courgette, chopped
1 aubergine, chopped
400g tin of chickpeas, drained and rinsed
2 tsp Harissa spice blend
Salt and pepper, to taste
Fresh coriander, for garnish
The Harissa spice blend originates from North African countries and is often described as Tunisia's national condiment. This versatile spice mix can be used in various dishes, including as a BBQ rub or sprinkled over roasted vegetables. The Harissa-Spiced Vegetable Couscous recipe showcases the unique flavours of the spice blend, creating a delicious and satisfying meal for the whole family.