Harissa-Spiced Roasted Eggplant and Tomato Couscous Salad

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Warm roasted eggplant and tomatoes tossed with fluffy couscous and a vibrant harissa dressing for a satisfying vegetarian salad. This Mediterranean-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs large eggplant, cherry tomatoes, harissa paste into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 medium (about 1 lb), cut into 1-inch cubes large eggplant
• 2 cups, halved cherry tomatoes
• 2 tbsp harissa paste
• 4 tbsp, divided olive oil
• 1 cup couscous
• 1 1/4 cups, hot vegetable broth
• 2 tbsp lemon juice
• 1/4 cup chopped fresh mint
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium cubed eggplant and 2 cups halved cherry tomatoes with 2 tbsp olive oil, 2 tbsp harissa paste, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Spread on a rimmed baking sheet.
2. Step 2: Roast the vegetables for 25 minutes, stirring halfway, until eggplant is tender and tomatoes are soft and slightly caramelized.
3. Step 3: While vegetables roast, place 1 cup couscous in a heatproof bowl. Pour 1 1/4 cups hot vegetable broth over couscous, cover tightly with a plate, and let steam for 5 minutes. Fluff with a fork.
4. Step 4: In a large bowl, combine the roasted eggplant and tomatoes with the fluffed couscous. Drizzle with 2 tbsp olive oil and 2 tbsp fresh lemon juice; toss gently.
5. Step 5: Stir in 1/4 cup chopped fresh mint. Adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.