North African Couscous Salad with Roasted Vegetables and Harissa Dressing

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant couscous salad featuring roasted seasonal vegetables tossed in a smoky harissa and lemon dressing. This African recipe, ready in about 45 minutes, pairs couscous, water or vegetable broth (for couscous), zucchini (diced into 1/2-inch pieces) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 1/2 cups water or vegetable broth (for couscous)
• 1 medium zucchini (diced into 1/2-inch pieces)
• 1 large red bell pepper (diced into 1/2-inch pieces)
• 1 small eggplant (diced into 1/2-inch pieces)
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 3 tbsp lemon juice (freshly squeezed)
• 1 garlic clove (minced)
• 1/3 cup fresh parsley (chopped)
• 1/4 cup toasted pine nuts
• 1 tsp salt
• 1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 large diced red bell pepper, and 1 small diced eggplant with 2 tbsp olive oil and 1 tsp salt. Spread in a single layer on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, bring 1 1/2 cups water or vegetable broth to a boil. Remove from heat, stir in 1 1/2 cups couscous, cover tightly, and let stand for 5 minutes. Fluff couscous with a fork.
3. Step 3: In a small bowl, whisk together 2 tbsp harissa paste, 3 tbsp fresh lemon juice, 1 minced garlic clove, and 1 tbsp olive oil until smooth.
4. Step 4: In a large bowl, combine the fluffed couscous, roasted vegetables, 1/3 cup chopped fresh parsley, and 1/4 cup toasted pine nuts. Pour the harissa dressing over and toss gently to coat evenly.
5. Step 5: Season with 1/2 tsp black pepper and additional salt if needed. Serve warm or at room temperature.