A medley of vibrant vegetables are roasted in fragrant harissa (a chili pepper paste, native to North Africa), before being tossed through a lemon and fresh herb couscous.
Perfect for a speedy weeknight supper – plus, any leftovers make for a delicious lunch served chilled the following day.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
600
Ingredients
4
plum tomatoes, quartered
8
shallots
8
baby aubergines, halved
1Tbsp.
harissa, such as Belazu rose harissa
1
garlic clove, crushed
5Tbsp.
olive oil
4
yellow peppers, halved through the stalk and deseeded
50g
pine nuts
300ml
couscous
300ml
hot vegetable stock
juice of 1 lemon
4Tbsp.
freshly chopped mint, plus extra sprigs to garnish
4Tbsp.
freshly chopped flat-leafed parsley
Directions
Step 1
Preheat the oven to 200°C (180°C fan oven) mark 6. Put the tomatoes, shallots and aubergines in a large roasting tin. Mix together the harissa, garlic and 2tbsp oil and brush all over the vegetables. Drizzle with 1tbsp oil.
Step 2
Put the peppers in a separate roasting tin and drizzle with the remaining oil. Roast both in the oven for 40-45min or until tender. About 10min before the end of the cooking time, add the pine nuts to the tomato and aubergine mixture.
Step 3
Meanwhile, put the couscous in a large bowl and add the hot stock. Cover and soak for 10-15min. Fluff up with a fork, then add the lemon juice and herbs. Add the tomatoes, shallots, aubergines, pine nuts and any juice to the couscous and season well. Toss everything together.
Step 4
To serve, put two pepper halves on each plate and divide the couscous among them. Season well and garnish each with a sprig of mint.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
