Harissa-Roasted Vegetable Couscous Bowl
A vibrant medley of roasted vegetables tossed with spiced couscous, harissa, and a tangy lemon-tahini drizzle. This North African-inspired sheet-pan recipe (vegetarian), ready in about 60 minutes, pairs couscous, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 1/2 cups couscous
- 1 medium diced zucchini
- 2 medium diced bell peppers
- 2 tbsp harissa paste
- 3 tbsp tahini
- 1 juiced lemon
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 tsp cumin
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss zucchini, bell peppers, 1 tbsp olive oil, 1 tsp cumin, and 1/2 tsp salt in a bowl. Spread on a baking sheet and roast for 25-30 minutes until caramelized.
- Step 2: In a large pot, bring 2 cups water to a boil. Add couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- Step 3: In a small bowl, whisk harissa paste, 2 tbsp tahini, 1 tbsp lemon juice, and 1 minced garlic clove. Stir into couscous.
- Step 4: Fold in roasted vegetables. Drizzle with remaining 1 tbsp tahini mixed with 1 tbsp lemon juice and 1 tbsp olive oil. Garnish with parsley and extra lemon zest.
