Harissa Roasted Tomato Couscous
on Aug 01, 2025
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This harissa roasted tomato couscous is a simple side dish with a kick. Diced cucumbers balance out the heat. Tossed in a zesty lemon tahini dressing, I also stir in sliced scallions and chopped parsley. You can serve this as a side or a salad with other recipes with fresh Mediterranean flavors.
Table of Contents
Why You’ll Love This Recipe
Is this a salad or a side dish? Let’s say it’s both. I will be the first person to call something a salad even if it doesn’t have lettuce. With couscous and a lemony dressing, I leave it up to you. During the summer this is one of those versatile recipes that can be either depending what you serve with it.
Spicy, cool and crisp, this couscous has a great balance of flavors. This is why I am a fan of anything with harissa and cucumbers. They say opposites attract, and this is true in recipes too.
Tossing harissa with tomatoes before you roast them, boosts their flavor and gives them a kick. Harissa is a condiment that you should keep in your fridge. It instantly gives a dish heat and more flavor.
The Ingredients
This is what you need:
- Tomatoes: You can use cherry tomatoes or grape tomatoes. What I like about roasting these small tomato varieties is that they hold their shape when you toss them in salads or grain bowls.
- Harissa: This North African red chili paste is a combination of chile peppers, garlic, olive oil and seasonings. You can find it with the Middle Eastern food in the international aisle at the grocery. Some brands come in mild or hot versions depending on your preferred spice level.
- Pearl couscous, also known as Israeli couscous, is bigger than fine couscous. It’s actually pasta and not a grain. You can use plain or whole wheat couscous.
- Cucumbers: I prefer English cucumbers or Persian cucumbers because they have more delicate skins and less seeds than regular cucumbers.
- Scallions: These green onions add flavor that is a cross between a mild onion and fresh herbs. You can substitute with finely diced red onions.
- Parsley: To finish off this recipe, I take inspiration from a tabbouleh salad and include lots of chopped parsley.
- Lemon tahini dressing: With a tablespoon of tahini, this bright dressing is nutty and zesty. It also has minced garlic, fresh lemon juice, extra virgin olive oil, kosher salt and black pepper. You will also need oil, salt and pepper for roasting the tomatoes.
How To Make This Roasted Tomato Couscous
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
1. Stir the tomatoes with harissa paste, oil, salt and pepper.
2. Put the tomatoes on the prepared sheet pan. Make sure they are cut-side up and not overlapping.
3. Roast the tomatoes. Give them 20-25 minutes. The tomatoes will be wrinkled but still juicy in the center.
4. Make the dressing. Whisk the lemon juice, oil, tahini, minced garlic, salt and pepper in a bowl big enough for the rest of the ingredients.
5. Cook the couscous. Warm oil in a large saucepan over medium heat. Toast the couscous for a couple minutes until it is golden. Pour in the water and bring to a boil. Reduce heat to low, cover and simmer until the couscous is tender and most of the water has been absorbed, about 10 minutes. Drain any remaining water.
6. Stir the couscous into the dressing.
7. Fold the tomatoes, cucumbers, scallions and parsley into the couscous.
Serving
As mentioned, this recipe can be a vegan side dish or a salad. Because it has couscous and dressing, it blurs the line between both. To turn it into a main dish, you can add tofu. If you don’t need it to be plant-based, this couscous recipe also works with proteins like chicken, shrimp or salmon.
Leftovers & Storage
You can keep leftovers in an airtight container in the fridge up to 3 days. They taste good cold or you can let them sit out at room temperature for 15-20 minutes before enjoying them. If you want to add greens, you can stir in baby arugula or spinach.
More Roasted Tomato Recipes
Easy Oven-Roasted Tomatoes
Roasted Tomato Orecchiette
Roasted Tomato Burrata Pasta
Cherry Tomato Confit
Tomato Vinaigrette
Roasted Tomato Potato Salad
Roasted Eggplant, Tomatoes and Chickpeas
Looking for more roasted veggie inspiration? Check out my seasonal guide with recipes for pastas, salads, sides and more.
Harissa Roasted Tomato Couscous
Ingredients
For tomatoes
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For dressing
- 1 lemon, juice
- 1/4 cup olive oil
- 1 tablespoon tahini
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For couscous
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 1 cup plus 2 tablespoons water
- 1/2 pound diced cucumbers
- 3 scallions, thinly sliced
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, stir the tomatoes, harissa paste, 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Arrange the tomatoes in a single layer cut side up on the prepared sheet pan.
- Roast the tomatoes for 20-25 minutes until they are wrinkled, but still juicy in the middle.
- While the tomatoes are in the oven, make the dressing, In a large bowl, whisk together the lemon juice, 1/4 cup olive oil, tahini, garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it golden, about 2-3 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the couscous is tender and most of the water has been absorbed, about 10 minutes. Drain any remaining water and transfer the couscous to a large bowl.
- Stir the couscous into the lemon tahini dressing.
- Fold the tomatoes, cucumbers, scallions and parsley into the couscous.
Notes
- Feta cheese
- Baby arugula or spinach
- Chopped toasted walnuts or almonds
- Toasted sesame seeds
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What would recommend as a replacement to make this gluten free? I was thinking quinoa but wondering if buckwheat or something else would have a better texture.
Use something with bigger grains. Buckwheat would work better than quinoa. You could also use a gluten free orzo.