Spicy Harissa Couscous with Grilled Veggies

Ingredients

• 1 1/2 cups couscous
• 1 1/2 cups vegetable broth
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into wide strips
• 1 yellow bell pepper, cut into wide strips
• 1 red onion, cut into thick wedges
• 1 small eggplant, sliced into rounds
• 4 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons harissa paste
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup toasted almonds, chopped

Method

1. 1

   Bring the vegetable broth to a boil in a 6-quart saucepan.

   5:00 · Bring broth to a boil
2. 2

   Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

   5:00 · Steam couscous
3. 3

   Fluff the couscous with a fork and set aside to cool slightly.

4. 4

   Preheat a grill or grill pan over medium-high heat.

   5:00 · Preheat grill
5. 5

   Toss the zucchini, bell peppers, red onion, and eggplant with 2 tablespoons olive oil, salt, and black pepper.

6. 6

   Grill the vegetables in batches, turning occasionally, until charred and tender, about 10 minutes total.

   10:00 · Grill vegetables
7. 7

   Transfer the grilled vegetables to a cutting board and chop into bite-sized pieces.

8. 8

   In a small bowl, whisk together the harissa paste, remaining 2 tablespoons olive oil, lemon juice, and minced garlic.

9. 9

   Add the grilled vegetables and harissa dressing to the couscous and toss to combine.

10. 10

    Fold in the parsley and mint, then taste and adjust salt and pepper as needed.

11. 11

    Transfer to a serving platter and top with crumbled feta and toasted almonds before serving.