Harissa Honey Roasted Carrots, Chickpeas and Halloumi

Harissa honey roasted carrots with chickpeas and halloumi on top of couscous on a plate.

5 from 1 vote

Harissa Honey Roasted Carrots, Chickpeas and Halloumi

This sweet and spicy sheet pan vegetable recipe takes carrots from side dish to main dish. While the carrots, chickpeas and halloumi are in the oven, you can quickly make lemon scallion couscous.

Prep Time5

Cook Time30

Total Time35

Course: Main Dishes

Cuisine: North African / Mediterranean

Servings:

Author: Paige Adams

Ingredients

For carrots, chickpeas and halloumi

1 teaspoon cumin
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 garlic cloves, minced into a paste
2 tablespoons honey
2 tablespoons harissa paste (mild or hot)
3 tablespoons olive oil
2 pounds carrots, peeled and sliced on the diagonal into 1/2-inch long pieces
15 ounce can chickpeas, drained and rinsed
1/2 pound halloumi, cut into 1/2-inch cubes

For couscous

1 cup couscous
3/4 cup boiling water
1 lemon, juice and zest
2 scallions, thinly sliced
1 tablespoon chopped parsley plus more for serving

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl, whisk the cumin, smoked paprika, salt, black pepper, garlic, honey, harissa paste and olive oil.
Stir the carrots and chickpeas into the honey-harissa marinade, so they are fully coated in the mixture.
Transfer the carrots and chickpeas to the prepared sheet pan, spreading them in a single layer.
Roast the carrots and chickpeas for 15 minutes. Add the halloumi to the pan, tossing it with the carrots and chickpeas, arranging everything in a single layer. Continue roasting for 10-15 minutes until the halloumi is lightly golden, the carrots are tender and the chickpeas are crispy.
For the couscous, combine the couscous grains, boiling water and lemon juice in a large bowl. Cover and let sit for 5 minutes. Use a fork to comb through the couscous, breaking up any clumps. Stir in the lemon zest, scallions and parsley.
Serve the carrots, chickpeas and halloumi with the couscous garnishing with more chopped parsley.

Notes

To make the recipe gluten free, use cook quinoa instead of couscous.

Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat them in the microwave. You can also toss leftovers with leafy greens like baby spinach and arugula and enjoy them cold as a salad.

Nutrition