Vegan Moroccan vegetable couscous with harissa

Vegan Moroccan vegetable couscous with harissa: spiced couscous with chickpeas, courgette, red pepper, carrot, raisins and fresh coriander.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 62 g

Ingredients

• 250g couscous
• 1 tin of chickpeas (drained)
• 1 courgette
• 1 carrot
• 1 onion
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 300ml vegetable stock
• 50g raisins
• 1 red pepper
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 handful of fresh coriander
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve · wooden spoon

1. Put the couscous in a bowl, pour over the hot vegetable stock, cover and leave to swell for 5–10 min. Then fluff it up with a fork.
2. Cut the courgette, carrot, pepper and onion into bite-sized pieces. That way everything cooks evenly and keeps a pleasant bite.
3. Heat the olive oil in a large frying pan and cook the onion until soft and translucent. Then add the courgette, carrot, pepper, harissa, cumin and cinnamon and fry until the vegetables are soft but not falling apart.
4. Stir in the chickpeas and raisins and heat them through briefly. This brings the heat, sweetness and spices together better.
5. Add the couscous to the pan and mix everything thoroughly. Season to taste with salt and leave to stand briefly so the flavours can come together.
6. Serve with fresh coriander.

Good to know

This dish is warm, spicy and pleasantly easy. The gentle heat and the hint of sweetness make it especially well rounded. Just right when you want something full of flavour but easy enough for every day.

Swaps

Couscous → wholewheat couscous (more fibre); Raisins → chopped plain dates (more natural sweetness); Coriander → parsley (also provides vitamin K); Courgette → aubergine (adds extra fibre)

Allergens

Contains gluten (couscous is made from wheat); harissa can be too spicy for children, and during pregnancy well-heated chickpeas and pasteurised harissa products are the safe choice.

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