Harissa-Spiced Roasted Vegetable and Chickpea Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A vibrant bowl of roasted vegetables and chickpeas tossed with harissa and lemon, served over fluffy couscous for a flavorful vegetarian meal. This mediterranean-inspired healthy bowls (vegetarian) ready in about 45 minutes pairs medium, sliced into half-moons zucchini, harissa paste, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 can (15 oz), drained and rinsed canned chickpeas
• 2 medium, peeled and cut into 1/2-inch sticks carrot
• 1 medium, sliced into half-moons zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 tbsp harissa paste
• 3 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 2 peeled and cut carrots (1/2-inch sticks), 1 sliced zucchini (half-moons), and 1 large cut red bell pepper (1-inch pieces).
2. Step 2: Add 2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss everything until vegetables and chickpeas are evenly coated.
3. Step 3: Spread the mixture evenly on a large baking sheet and roast for 25 minutes, stirring halfway through, until vegetables are tender and slightly charred.
4. Step 4: While vegetables roast, bring 1 1/4 cups vegetable broth to a boil in a small pot. Remove from heat and stir in 1 cup couscous. Cover and let sit 5 minutes, then fluff with a fork.
5. Step 5: Transfer roasted vegetables and chickpeas to a large serving bowl. Stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley.
6. Step 6: Serve the harissa-spiced vegetable and chickpea mixture over the fluffy couscous for a balanced, flavorful meal.