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Vegetable Couscous with Harissa Spice

July 22, 2016

Vegetable Couscous with Harissa Spice

Enjoy a healthy diet with this delicious vegan dish in this Vegetable Couscous with Harissa Spice recipe. Savor the wonderful blend of aromatic spices.

Serves 4


  • 3 tbsp olive oil 
  • 1 onion, chopped 
  • 2 garlic cloves, crushed 
  • 1 aubergine, cut into large cubes 
  • 2 courgettes, cut into chunks 
  • 1 red pepper, seeded and cut into chunks 
  • 2 tsp cumin 
  • 1 tsp paprika 
  • ½ tsp ground ginger 
  • ½ tsp allspice 
  • 600ml passata or sieved canned tomatoes 
  • 150ml vegetable stock 175g canned chick peas, drained 
  • 50g 'no need to soak' dried apricots, sliced 
  • 225g couscous 
  • 2 tsp Harissa spice 
  • Salt and freshly ground black pepper 
  • 2 tsp chopped fresh coriander



  1. Heat the olive oil in a deep saucepan and gently fry the onion and garlic until soft and golden. Add the aubergine, courgettes and red pepper and fry gently, stirring occasionally, for five minutes. 
  2. Stir in all the spices and cook gently for one minute. Add the passata and the stock and bring to the boil. Reduce the heat to a simmer and stir in the chick peas and apricots. Simmer for 20~25 minutes, until the vegetables are tender and the liquid has reduced. 
  3. About ten minutes before serving, put the couscous in a colander lined with a J-cloth and place above the simmering vegetables. 
  4. Fork through the couscous to separate the grains and fluff it up. Spoon it onto the warmed serving plates. 
  5. Mix the harissa paste with a little of the sauce, and either hand round separately or stir back into the vegetable stew. 
  6. Check the seasoning and serve with the couscous, sprinkled with coriander. 


    Click here to buy Harissa and other herbs and spices


    Source: Vegsoc


    Photo Credit to: Foodcomas

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