Harissa Couscous with Roasted Aubergine and Garlic
This vibrant aubergine couscous features harissa paste and roasted garlic for a delicious vegan side dish that's ready in around 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 aubergine, cut into 1-inch cubes (approx. 10 oz / 300 g)
- 6 garlic cloves
- 1 cup (180 g) dried couscous (see notes for ratio info)
- 1 lemon
- 1 cup (240 ml) kettle-hot water or vegan stock
- 2-3 tablespoons harissa paste (plus more to taste – see notes)
- Small handful fresh parsley and/or coriander, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (360°F).
- Drizzle the oil over a baking sheet and add the aubergine pieces. Bash the unpeeled garlic cloves with the side of a knife and add these to the sheet. Season generously with salt and pepper, toss to coat everything, and roast in the oven for 20-25 minutes until soft and golden. Shake once or twice during cooking to move things around.
- While the aubergine is roasting, heat a pan over low-medium heat. Add the dried couscous and toast gently for 4-5 minutes or until starting to turn golden, stirring often.Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).
- Once the couscous is toasted, turn off the heat and wait until your aubergine is done. After 20-25 minutes in the oven, it should be soft and golden. Remove and allow to cool slightly.
- To the couscous pan, add the zest of half a lemon and pour over the boiled water or vegan stock. Give it a quick stir, cover with a lid, and leave to steam for 5 minutes or until soft (it may take slightly longer depending on the variety).
- Once the couscous is soft, fluff it up with a fork. Stir in the roasted aubergine, harissa paste (start small and work up to taste), juice of half a lemon, chopped herbs, and combine.
- Squeeze the soft roasted garlic cloves onto a chopping board and discard the skins. You'll essentially have a garlic paste here, but you can chop through it with a knife to help break it up.
- Stir the garlic into the couscous and adjust to taste, adding any extra salt, pepper, or lemon zest/juice. Serve with toppings such as super seed mix, cashew parmesan, and a few extra lashings of harissa paste.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Liquid ratio: You'll want to use a jug or measuring cup to measure equal volume amounts of dried couscous and kettle-hot water. See my recipe for vegan couscous salad for more detailed info.
Adding harissa paste: Since the heat level will vary from one brand to another, it's always best to start small and increase the amount to taste.
Pan v bowl: I like to use a pan so I can dry-toast the couscous first, but you could also steam it using a heat-proof bowl with a lid or cling film (plastic wrap).
Gluten-free: Couscous is not gluten-free, but you could try a version of this dish with GF grains such as quinoa or millet (follow package instructions as cooking time and liquid ratio will vary).
Storage: Store in the fridge for up to four days or freezer for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of four servings.
Nutrition
Calories: 260kcalCarbohydrates: 42gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 255mgPotassium: 318mgFiber: 5gSugar: 4gVitamin A: 385IUVitamin C: 12mgCalcium: 33mgIron: 1mg
Nutrition Facts
Harissa Couscous with Roasted Aubergine and Garlic
Amount Per Serving
Calories 260
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 255mg11%
Potassium 318mg9%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 4g4%
Protein 7g14%
Vitamin A 385IU8%
Vitamin C 12mg15%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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