Harissa Roasted Vegetable Couscous With Chickpeas and Mint

Why You’ll Love This Recipe

• Big, bold flavors from smoky harissa, fresh mint, and bright lemon for a North African-inspired twist.
• One-pan roasted vegetables plus quick-steamed couscous make this weeknight-friendly.
• Balanced, satisfying vegetarian main packed with fiber, plant protein, and colorful veggies.
• Easily customizable: adjust the heat level, swap vegetables, or add cheese or protein.

Grocery List

• Produce: Zucchinis, carrots, red bell pepper, red onion, 1 lemon, fresh mint, fresh parsley (optional).
• Dairy: None required (optional feta cheese if you like).
• Pantry: Couscous, canned chickpeas, harissa paste, olive oil, vegetable broth (or bouillon), ground cumin, smoked paprika, salt, black pepper, honey or maple syrup (optional), sliced almonds or pine nuts.

Full Ingredients

For the Harissa-Roasted Vegetables and Chickpeas

• 2 medium zucchinis, cut into 1/2-inch (1.25 cm) half-moons
• 3 medium carrots, peeled and sliced into 1/4–1/3-inch (0.5–0.75 cm) coins on a slight diagonal
• 1 red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
• 1 small red onion, peeled and cut into 1/2-inch (1.25 cm) wedges
• 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
• 3 tbsp olive oil
• 2–3 tbsp harissa paste (use 2 tbsp for mild-medium heat, 3 tbsp for spicier)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp fine sea salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1 tbsp honey or maple syrup (optional, to balance the heat)

For the Couscous

• 1 1/2 cups (270 g) couscous (instant or quick-cooking)
• 1 3/4 cups (420 ml) vegetable broth or water
• 1 tbsp olive oil
• 1/2 tsp fine sea salt (reduce if broth is salty)

For Finishing and Serving

• Zest of 1 lemon (about 1–2 tsp)
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup loosely packed fresh mint leaves, finely chopped, plus extra small leaves for garnish
• 1/4 cup fresh parsley or cilantro, finely chopped (optional but recommended)
• 1/4 cup sliced almonds or pine nuts, lightly toasted
• 1–2 tbsp extra-virgin olive oil, for drizzling
• Extra harissa paste, thinned with a little olive oil, for drizzling (optional)
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prep the vegetables

Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup and to help prevent sticking.

Prepare the vegetables: cut the zucchinis into 1/2-inch (1.25 cm) half-moons, slice the carrots into 1/4–1/3-inch (0.5–0.75 cm) coins on a diagonal, chop the red bell pepper into 1-inch (2.5 cm) pieces, and cut the red onion into 1/2-inch (1.25 cm) wedges. Pat the drained chickpeas dry with a clean towel; this helps them roast and crisp rather than steam.

Step 2: Season everything with harissa

Place the zucchini, carrots, bell pepper, onion, and chickpeas on the prepared baking sheet. Drizzle with 3 tbsp olive oil. Add the harissa paste, ground cumin, smoked paprika, 3/4 tsp salt, 1/4 tsp black pepper, and honey or maple syrup if using.

Using clean hands or a spatula, toss very well until every piece of vegetable and chickpea is lightly coated in the harissa mixture. Spread everything out into a single, even layer, making sure the pieces are not piled up; crowded vegetables will steam instead of roast and caramelize.

Step 3: Roast until tender and lightly charred

Place the baking sheet in the preheated oven and roast for 20–25 minutes, stirring once around the 12–15 minute mark. The vegetables are done when the carrots are just tender, the edges of the zucchini and peppers have some browned or charred spots, and the chickpeas are lightly crisped and deepened in color.

If your vegetables are not browning, you can increase the heat to 450°F (230°C) for the last 3–5 minutes, keeping an eye on them so they do not burn. Remove from the oven and set aside while you finish the couscous.

Step 4: Cook the couscous

While the vegetables roast, prepare the couscous. In a medium saucepan, bring the vegetable broth (or water), 1 tbsp olive oil, and 1/2 tsp salt to a boil over medium-high heat.

Once boiling, remove the pan from the heat, immediately stir in the couscous, then cover with a tight-fitting lid. Let sit off the heat for 10 minutes to allow the couscous to absorb the liquid and steam.

Step 5: Fluff and season the couscous

After 10 minutes, uncover the couscous and gently fluff it with a fork, breaking up any clumps. Add the lemon zest, 2 tbsp lemon juice, chopped fresh mint, and chopped parsley or cilantro if using. Drizzle with a little extra-virgin olive oil (start with 1 tbsp) and toss gently to combine.

Taste and adjust the seasoning: add a pinch more salt or lemon juice if it tastes flat. The couscous should be fluffy, lightly seasoned, and bright with citrus and herbs.

Step 6: Assemble, garnish, and serve

Transfer the herbed couscous to a wide, shallow serving bowl or platter, spreading it out in an even layer. Spoon the harissa-roasted vegetables and chickpeas over the top, making sure to capture any flavorful oil left on the baking sheet and drizzle it over the couscous.

Sprinkle with toasted sliced almonds or pine nuts and a handful of extra fresh mint leaves. If you like more heat, thin a spoonful of harissa with a bit of olive oil and drizzle over the top. Serve warm or at room temperature with lemon wedges on the side so everyone can add more brightness to taste.

Pro Tips

• Dry your chickpeas well: Removing surface moisture helps them roast up more golden and slightly crisp instead of staying soft.
• Adjust the harissa carefully: Harissa brands vary in heat. Start with 2 tbsp, taste a bit of the sauce off the spoon, and add more if you enjoy extra spice.
• Do not crowd the pan: Use a large baking sheet so the vegetables have space; this is key for caramelization and that lovely roasted flavor.
• Fluff, do not stir, the couscous: Use a fork and a light hand so the grains stay separate and airy rather than becoming mushy.
• Toast the nuts: A quick 3–5 minutes in a dry skillet over medium heat, stirring often, deepens their flavor and adds a fragrant crunch.

Variations

• Add cheese: Crumble 1/2–3/4 cup of feta or goat cheese over the assembled dish for a creamy, salty contrast to the spicy vegetables.
• Swap the grain: Use the same method with cooked quinoa, bulgur, or pearl couscous instead of regular couscous. Adjust liquid and cooking times according to package directions.
• Boost the protein: Add roasted chicken, grilled halloumi, or extra chickpeas to turn this into an even heartier main.

Storage & Make-Ahead

Leftovers keep well and are excellent for meal prep. Store the couscous and roasted vegetables together or separately in an airtight container in the refrigerator for up to 4 days. For best texture, store the nuts and extra herbs separately and add them just before serving.

To reheat, warm gently in a skillet over low-medium heat with a splash of water or broth and a drizzle of olive oil, just until heated through. Or enjoy it cold or at room temperature as a salad-style grain bowl. You can also roast the vegetables up to 2 days ahead and cook the couscous fresh when you plan to serve.

Nutrition (per serving)

Approximate values for 1 of 4 servings (will vary based on exact ingredients and brands): about 500–550 calories; 18–22 g fat; 75–80 g carbohydrates; 12–16 g protein; 9–11 g fiber; 900–1,000 mg sodium (less if you reduce salt and use low-sodium broth). This dish provides a good amount of vitamin A, vitamin C, and iron from the vegetables, herbs, and chickpeas.