Harissa Roasted Vegetable Couscous Bowl with Greek Yogurt Drizzle

This vibrant dish combines roasted vegetables with a harissa spice mix for a delightful touch of heat. The couscous serves as a light and fluffy base, absorbing the flavorful juices. A drizzle of Greek yogurt adds a creamy and tangy finish, enhancing the smoky depth of the roasted vegetables. This recipe offers a quick weeknight dinner option or a tasty meal prep solution, ensuring a nutritious and enjoyable experience for anyone who tries it.

Ingredients

• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium red onion, sliced
• 2 Tbsp harissa spice mix
• 1 cup couscous
• 1/2 cup Greek yogurt

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sliced bell peppers, zucchini, and red onion with the harissa spice mix until evenly coated. Spread the vegetables out on a baking sheet in a single layer.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred, stirring halfway through for even cooking.
4. While the vegetables are roasting, bring 1 cup of water to a boil in a small pot. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
5. To assemble the bowls, divide the couscous among serving bowls and top with the roasted vegetables. Drizzle with Greek yogurt.
6. Serve the Harissa Roasted Vegetable Couscous Bowl immediately.

Keywords: Spicy, Vegetarian, Quick, Main Course, Mediterranean

Spice Rack: Harissa Spice Mix

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---