Harissa Chickpea & Vegetable Couscous

Fluffy couscous topped with roasted vegetables and spicy harissa‑glazed chickpeas for a robust vegan dinner.

Ingredients

• 1 cup couscous, 1 tbsp olive oil, 1 3/4 cups veggie broth
• 1 zucchini & 1 carrot, diced; 1 cup pumpkin cubes
• 1 can chickpeas, rinsed
• 2 tbsp harissa paste, 1 tbsp maple syrup
• 1 tsp cumin, salt
• 2 tbsp chopped parsley

Instructions

1. PREP AHEAD
2. - Dice zucchini, carrot, pumpkin; toss with olive oil, cumin, salt.
3. - Rinse chickpeas; heat oven to 400 °F.
4. - Whisk harissa paste with maple syrup; boil 1 ¾ c veggie broth.
5. COOKING STEPS
6. 1. Roast oiled vegetables on sheet 25 min, stirring once.
7. 2. Warm chickpeas with harissa-maple mix in small pan 5 min.
8. 3. Pour hot broth over couscous in bowl; cover 5 min, then fluff.
9. 4. Plate fluffy couscous; top with roasted veggies and saucy chickpeas. Sprinkle parsley before serving.
10. (Active time ≈ 15 min | Total ≈ 30 min)

Nutrition Facts