Harissa-Roasted Cauliflower and Chickpea Bowl

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant vegan bowl featuring tender cauliflower and crispy chickpeas roasted with smoky harissa and served over fluffy couscous. This Middle Eastern-inspired vegan recipe (gluten free option), ready in about 40 minutes, pairs cauliflower florets, canned chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Middle Eastern cuisine 350 cal/serving

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Ingredients

1 medium head (about 4 cups) cauliflower florets
1 can (15 oz), drained and rinsed canned chickpeas
2 tbsp harissa paste
3 tbsp olive oil
1 tsp ground cumin
1 cup couscous
1 1/4 cups vegetable broth
2 tbsp lemon juice
1/4 cup chopped fresh cilantro
1 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets and 1 can (15 oz) drained chickpeas with 2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well coated.
Step 2: Spread the cauliflower and chickpeas in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until cauliflower is tender and edges are caramelized, and chickpeas are crisp.
Step 3: Meanwhile, bring 1 1/4 cups vegetable broth to a boil in a small saucepan. Remove from heat, stir in 1 cup couscous, cover, and let sit for 5 minutes. Fluff with a fork, then stir in 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 4: Divide the couscous between bowls and top with the roasted cauliflower and chickpeas. Garnish with 1/4 cup chopped fresh cilantro before serving.