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Harissa Roasted Tomato Cucumber Couscous

Harissa Roasted Tomato Cucumber Couscous

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: Serves 4


You can use the best tomatoes or rescue ones that are past their prime with this easy vegan harissa roasted tomato cucumber couscous with parsley and cilantro.


  • 2 tablespoons plus 1 teaspoon olive oil
  • 2 tablespoons harissa
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 21/2 pounds beefsteak tomatoes, cored and roughly chopped
  • 11/2 cups pearl couscous
  • 13/4 cups water
  • 1 medium cucumber, diced
  • 1/2 cup chopped parsley and/or cilantro


  1. In a large bowl, whisk together 2 tablespoons olive oil, harissa, salt and pepper. Stir in the tomatoes.
  2. Pour the tomato mixture into a 13-inch by 9-inch baking dish spreading into an even layer.
  3. Roast the tomatoes for 40-45 minutes until they have broken down and thickened slightly. Let the tomatoes cool till they are warm or at room temperature.
  4. While the tomatoes are roasting, heat 1 teaspoon olive oil in a medium saucepan over medium heat. Toast the couscous for a few minutes until it is golden. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.
  5. Use a slotted spoon to transfer the tomatoes to a large bowl laving most of the juice in the baking dish. Stir in the couscous, cucumbers, parsley and cilantro.