Harissa Roasted Tomato Cucumber Couscous
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.
Servings: 4
Ingredients
- 2 tablespoons plus 1 teaspoon olive oil
- 2 tablespoons harissa
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2-1/2 pounds beefsteak tomatoes cored and roughly chopped
- 1-1/2 cups pearl couscous
- 1-3/4 cups water
- 1 medium cucumber diced
- 1/2 cup chopped parsley and/or cilantro
Instructions
- In a large bowl, whisk together 2 tablespoons olive oil, harissa, salt and pepper. Stir in the tomatoes.
- Pour the tomato mixture into a 13-inch by 9-inch baking dish spreading into an even layer.
- 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.
- 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.
- 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.
Nutrition
Calories: 373kcal | Carbohydrates: 64g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 714mg | Potassium: 953mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3100IU | Vitamin C: 52mg | Calcium: 71mg | Iron: 2mg