Harissa Roasted Tomato Couscous
This vegan harissa roasted tomato couscous is made with pearl couscous, cucumbers, scallions parsley and a bright lemon tahini dressing. Serve it as a side dish or salad for fresh Mediterranean meals.
Servings: 4
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
You can substitute barley or farro for the couscous. Use brown rice if you need the recipe to be gluten free.
Store leftovers in an airtight container in the refrigerator up to 3 days. You can enjoy leftovers cold or let them sit at room temperature for 15-20 minutes before serving.
Optional additions:
- Feta cheese
- Baby arugula or spinach
- Chopped toasted walnuts or almonds
- Toasted sesame seeds
Nutrition
Calories: 352kcal | Carbohydrates: 45g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 707mg | Potassium: 514mg | Fiber: 5g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 47mg | Calcium: 54mg | Iron: 2mg