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Harissa-spiced vegetable couscous recipe

Harissa-spiced vegetable couscous recipe

30 ratings

A satisfying, simple family dish that's ready and on the table in less than 60 minutes. See method

  • Serves 4
  • 15mins to prepare and 40mins to cook
  • 327 calories / serving
  • Healthy
  • Vegetarian


  • 1 large sweet potato
  • 2 red peppers
  • 1 red onion
  • 2 courgettes
  • 1 garlic clove
  • 30ml (2tbsp) olive oil
  • 1 tbsp harissa paste
  • 200g couscous
  • 250ml hot vegetable stock
  • 200g spinach leaves, washed
  • juice ½ lemon
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 7%
  • Sugars

    11g 13%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 56.9g Protein 10.2g Fibre 8.3g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the sweet potato, pepper, onion, courgette and garlic in a single layer in a roasting tin. Whisk the oil and harissa together, and then drizzle over the veg. Season. Roast for 35-40 minutes, until the vegetables are tender.
  2. Put the couscous in a heatproof bowl. Pour over the hot stock, cover and set aside for 10-15 minutes. Fluff up with a fork, then stir through the spinach and the lemon zest and juice.
  3. Stir through the roasted vegetables, plus any pan juices. Serve immediately.

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