Harissa Couscous from Morocco

Experience a vibrant taste of North Africa with this Harissa Couscous from Morocco, a dish that perfectly balances bold spices and fresh garden vegetables. In just 35 minutes, you’ll create a fluffy couscous base infused with smoky harissa paste and seasoned vegetable broth, combined with sautéed zucchini, carrots, and red bell peppers for a tender-crisp texture. Protein-packed chickpeas and a sprinkling of cumin and paprika elevate the flavor profile, while fresh parsley and mint add a refreshing herbal hit. A drizzle of tangy, citrusy dressing made with zesty lemon juice and harissa ties everything together. This recipe is a versatile winner, ideal as a spicy side dish or a light vegetarian main course. Packed with vibrant colors and nutrients, it’s a true Moroccan-inspired delight!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup couscous
• 1.25 cups vegetable broth
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 medium zucchini
• 1 medium carrot
• 1 medium red bell pepper
• 1 cup chickpeas
• 2 garlic cloves
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 2 tablespoons fresh parsley
• 2 tablespoons fresh mint
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Directions

Step 1

Prepare the vegetables by dicing the zucchini, carrot, and red bell pepper into small, bite-sized pieces. Mince the garlic cloves.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini, carrot, red bell pepper, and minced garlic. Sauté for 7-8 minutes, or until the vegetables are tender but still have a slight crunch.

Step 3

Sprinkle the sautéed vegetables with cumin powder, paprika, salt, and black pepper. Stir well to combine, then set the skillet aside.

Step 4

In a small saucepan, bring the vegetable broth to a boil. Stir in 1 tablespoon of harissa paste and 1 tablespoon of olive oil until fully blended.

Step 5

Remove the saucepan from heat and quickly stir in the couscous. Cover the saucepan with a tight-fitting lid and let it rest for 5 minutes to allow the couscous to absorb the liquid.

Step 6

Fluff the cooked couscous with a fork to separate the grains. Add the cooked vegetables and chickpeas to the couscous, stirring gently to combine.

Step 7

Finely chop the parsley and mint, then fold them into the couscous mixture for freshness and flavor.

Step 8

In a small bowl, mix the remaining tablespoon of harissa paste, lemon juice, and lemon zest to create a tangy dressing. Drizzle this mixture over the couscous and stir to evenly distribute the flavors.

Step 9

Serve warm or at room temperature as a side dish or a light main course. Garnish with additional herbs if desired.

Nutrition Facts

Serving size	1162.5 grams (1162.5g)

Amount per serving	% Daily Value*
Calories	1128

Total Fat 42.60g	55%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 3.80g
Cholesterol 0mg	0%
Sodium 4487mg	195%
Total Carbohydrate 154.60g	56%
Dietary Fiber 33.20g	119%
Total Sugars 37.70g
Protein 38.80g	78%

Vitamin D 0IU	0%
Calcium 381mg	29%
Iron 17mg	93%
Potassium 2553mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 13.4%

Carbs: 53.4%