Moroccan vegetable couscous with harissa
Spiced stewed vegetables and chickpeas ladled over fluffy couscous, with a spoonful of fiery harissa on the side.
- Time55 min
- LevelEasy
- Costabout £2.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 8 minutes until soft. Add the garlic and all the spices and cook for 1 minute until fragrant.
9 min - 2
Add the carrots, squash, tomatoes and stock. Bring to the boil, cover and simmer for 15 minutes.
15 min - 3
Add the courgettes and chickpeas and simmer, uncovered, for 10 minutes until all the vegetables are tender and the sauce has thickened a little.
10 min - 4
Put the couscous in a bowl with a pinch of salt. Pour over 300 ml boiling water, cover and leave for 5 minutes, then fluff up with a fork.
5 min - 5
Stir 1 tbsp harissa into the stew. Mix the other tablespoon with 3 tbsp of the cooking liquid for a hot sauce.
- 6
Serve the vegetables over the couscous with the coriander and the harissa sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.