Harissa-Spiced Grilled Vegetables with Couscous

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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.

Charred vegetables glazed with harissa and lemon, served over fluffy couscous for a vibrant North African dish. This North African-inspired vegetarian recipe, ready in about 35 minutes, pairs zucchini, eggplant, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 20 min Cook: 15 min Serves 4 North African cuisine 280 cal/serving

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Ingredients

2 medium zucchini
1 large eggplant
1 red onion
2 tbsp harissa paste
3 tbsp lemon juice
1 cup couscous
1/4 cup olive oil
3 cloves garlic
1/4 cup fresh parsley

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Instructions

Step 1: Preheat grill to 400°F (200°C). Toss zucchini, eggplant, and red onion with 2 tbsp olive oil, 1 minced garlic clove, and 1 tbsp harissa paste. Spread on a baking sheet and grill for 12-15 minutes, turning halfway, until charred and tender.
Step 2: In a small bowl, whisk lemon juice, 1 tbsp harissa paste, and 1/4 tsp salt. Brush glaze over grilled vegetables and return to grill for 2-3 minutes until glossy.
Step 3: In a large bowl, fluff couscous with 1/4 cup boiling water. Let sit for 5 minutes, then stir in remaining 2 tbsp olive oil, 2 minced garlic cloves, and chopped parsley. Serve vegetables atop couscous.