Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 (15 oz / 425 g) cans chickpeas, drained, rinsed, and dried well
- 1 medium cauliflower (about 1 lb / 450 g), cut into bite-size florets
- 2 bell peppers, cut into 1-inch (2.5 cm) pieces
- 1 large red onion, cut into 1-inch (2.5 cm) wedges
- 4 tbsp olive oil, divided
- 2 tbsp harissa paste
- 1 tbsp lemon juice
- 2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp ground coriander
- 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp cayenne (optional)
- 1 1/2 cups (300 g) couscous
- 1 3/4 cups (420 ml) boiling vegetable broth or water
- 3/4 cup (180 g) plain Greek yogurt
- 1 small garlic clove, finely grated
- 2–4 tbsp water (to thin sauce)
- Chopped parsley or mint (optional)
Do This
- 1) Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.
- 2) Stir together harissa paste, lemon juice, 3 tbsp olive oil, spices, salt, and pepper.
- 3) Toss chickpeas with about 1/3 of the harissa mixture; toss veggies with the rest.
- 4) Roast 30 minutes, tossing once halfway, until veggies are browned and chickpeas are crisp.
- 5) Pour boiling broth over couscous with 1 tbsp olive oil; cover 5 minutes, then fluff.
- 6) Mix yogurt, garlic, lemon juice, salt, and water to make a drizzle.
- 7) Serve roasted chickpeas and veggies over couscous; drizzle with lemon-yogurt sauce.
Why You’ll Love This Recipe
- Big flavor, minimal effort: Harissa-style heat and smoky spices do most of the work.
- One-pan roasting: Chickpeas and veggies cook together for easy cleanup.
- Great texture combo: Crisp chickpeas, caramelized veg, fluffy couscous, cool creamy drizzle.
- Meal-prep friendly: Components store well for quick lunches and dinners.
Grocery List
- Produce: 1 medium cauliflower, 2 bell peppers, 1 large red onion, 1 lemon, 1 small garlic clove, parsley or mint (optional)
- Dairy: Plain Greek yogurt
- Pantry: 2 cans chickpeas, couscous, harissa paste, olive oil, smoked paprika, ground cumin, ground coriander, cayenne (optional), kosher salt, black pepper, vegetable broth or water
Full Ingredients
Harissa Roasted Chickpeas & Vegetables
- Chickpeas: 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
- Cauliflower: 1 medium head (about 1 lb / 450 g), cut into bite-size florets
- Bell peppers: 2 medium (any colors), seeded and cut into 1-inch (2.5 cm) pieces
- Red onion: 1 large, cut into 1-inch (2.5 cm) wedges
- Olive oil: 3 tbsp
- Harissa paste: 2 tbsp
- Lemon juice: 1 tbsp (from 1 lemon)
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Ground coriander: 1 tsp
- Kosher salt: 1 tsp
- Black pepper: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp (use less for mild, more for hotter)
Couscous Base
- Couscous: 1 1/2 cups (300 g)
- Boiling vegetable broth or water: 1 3/4 cups (420 ml)
- Olive oil: 1 tbsp
- Kosher salt: 1/2 tsp
- Lemon zest: 1 tsp (optional, but excellent)
Cooling Lemon-Yogurt Drizzle
- Plain Greek yogurt: 3/4 cup (180 g)
- Lemon juice: 2 tbsp
- Olive oil: 1 tbsp
- Garlic: 1 small clove, finely grated
- Kosher salt: 1/2 tsp
- Water: 2–4 tbsp, to thin to a pourable drizzle
To Finish (Optional, But Recommended)
- Herbs: 2 tbsp chopped parsley or mint
- Extra lemon wedges: for serving
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Set your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper (or leave unlined if you prefer a deeper roast, just expect a bit more scrubbing).
Drain and rinse the chickpeas, then dry them very well with a clean kitchen towel or paper towels. Dry chickpeas roast up crispier.
Step 2: Cut the vegetables for even roasting
Cut the cauliflower into bite-size florets so they cook through at the same rate as the peppers and onions.
Cut bell peppers into 1-inch (2.5 cm) chunks. Cut the red onion into 1-inch (2.5 cm) wedges, keeping a bit of the root end intact so the layers hold together.
Step 3: Mix the harissa-style seasoning
In a small bowl, whisk together:
- 2 tbsp harissa paste
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
This makes a spicy, smoky, tangy coating that clings nicely and roasts into a bold crust.
Step 4: Coat chickpeas and veggies, then arrange on the tray
Add the dried chickpeas to a medium bowl and toss with about 1/3 of the harissa mixture.
Add the cauliflower, bell peppers, and red onion to a large bowl and toss with the remaining 2/3 of the harissa mixture.
Spread everything on the sheet pan in a single layer. If possible, keep chickpeas mostly on one side and veggies on the other so you can flip and check crispness easily. Avoid overcrowding; use a second pan if needed.
Step 5: Roast until browned and crisp
Roast at 425°F (220°C) for 30 minutes, tossing and rotating the pan at the 15-minute mark.
You’re looking for:
- Cauliflower: browned edges and tender centers
- Peppers and onions: softened with charred tips
- Chickpeas: lightly crisp and well-seasoned
If you want extra-crisp chickpeas, leave the pan in for an additional 5 minutes, watching closely so the spices don’t burn.
Step 6: Make the couscous
While the tray bake roasts, place the couscous in a heatproof bowl. Add 1 tbsp olive oil and 1/2 tsp kosher salt (and 1 tsp lemon zest if using).
Pour 1 3/4 cups (420 ml) boiling vegetable broth (or water) over the couscous. Cover tightly with a plate or lid and let stand for 5 minutes.
Fluff with a fork until light and separated. Taste and adjust salt if needed.
Step 7: Stir together the lemon-yogurt drizzle and assemble
In a small bowl, whisk together the Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, grated garlic, and 1/2 tsp kosher salt. Add 2–4 tbsp water, a tablespoon at a time, until it becomes a pourable drizzle.
To serve, spoon couscous into bowls, pile the harissa roasted veggies and chickpeas on top, then drizzle generously with the lemon-yogurt sauce. Finish with chopped herbs and extra lemon wedges if you like.
Pro Tips
- Dry chickpeas thoroughly: Moisture is the enemy of crispness. Pat them dry until they feel chalky, not slick.
- Don’t crowd the tray: If the pan is packed, the veggies steam instead of roast. Use two sheet pans if needed.
- Customize the heat: Harissa brands vary a lot. Start with 1 1/2 tbsp harissa paste if you’re sensitive to spice, or add the cayenne for more kick.
- Keep the yogurt sauce cool and loose: Thin with water gradually so it drizzles easily (think heavy cream consistency).
- Want deeper caramelization? Roast on the upper-middle rack and use parchment only if sticking is an issue.
Variations
- Make it vegan: Swap the yogurt drizzle for a tahini-lemon sauce (3 tbsp tahini + 2 tbsp lemon juice + 1 tbsp olive oil + 1/2 tsp salt + water to thin).
- Add extra veggies: Add 1 small zucchini (1/2-inch slices) or 1 lb (450 g) cubed sweet potato (roast sweet potato 10 minutes first, then add the rest).
- Switch the base: Serve over quinoa, farro, or rice instead of couscous (use cooked grains; timing will vary).
Storage & Make-Ahead
Store roasted chickpeas and vegetables in an airtight container in the refrigerator for up to 4 days. Store couscous separately for best texture (also up to 4 days). Keep the lemon-yogurt drizzle in a sealed container for up to 3 days.
For reheating, spread the chickpeas and veggies on a sheet pan and warm at 400°F (205°C) for 8–10 minutes to re-crisp slightly. Microwave reheating works, but the chickpeas will soften. Add the yogurt drizzle after reheating.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe): 520 calories, 18 g protein, 74 g carbohydrates, 18 g fat, 13 g fiber, 900 mg sodium. Values vary by brand of harissa, yogurt, and broth.
