Harissa-Spiced Lentil and Chickpea Stew with Couscous

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant North African stew featuring lentils, chickpeas, and harissa spice, served over fluffy couscous for a warming, plant-based meal. This North African-inspired soup recipe, ready in about 50 minutes, pairs lentils, chickpeas, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 cup, brown, rinsed lentils
• 1 can (15 oz), drained chickpeas
• 2 cups, diced tomatoes
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 tbsp harissa paste
• 1 tsp cumin
• 1 1/2 cups (uncooked) couscous
• 2 tbsp olive oil
• 1 tsp salt
• 2 cups water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, sauté onion and garlic in olive oil until softened. Add tomatoes, lentils, chickpeas, harissa, cumin, 1/2 tsp salt, and 1/2 tsp pepper. Stir in water and bring to a boil.
2. Step 2: Reduce heat, cover, and simmer 30-35 minutes until lentils are tender. Fluff couscous with a fork and steam 5 minutes in a covered pot with 1 1/2 cups boiling water.
3. Step 3: Serve stew over couscous. Garnish with fresh parsley and a drizzle of olive oil.