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Couscous with Spring Vegetables and Harissa Sauce
recipe image
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 4
Harissa is a fiery-hot sauce of Tunisian origin that can be bought at Middle Eastern markets. Made from common ingredients, it's easy to prepare.
1 (5.8-ounce) package roasted-garlic-and-olive-oil or plain couscous (such as near east)
1/3 cup finely chopped plum tomato
1/8 teaspoon ground allspice
1 tablespoon olive oil
2 cups coarsely chopped leek
1 cup coarsely chopped yellow bell pepper
1 cup sugar snap peas, trimmed
1/2 cup peeled halved pearl onions
1/2 cup quartered radishes
6 baby carrots, cut in half lengthwise
3 garlic cloves, minced
2 cups torn spinach
1/2 cup chopped fresh parsley
1/2 teaspoon sugar
1/8 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained
harissa sauce
1. Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add leek and next 6 ingredients (leek through garlic); sauté 8 minutes. Add spinach, parsley, sugar, salt, and chickpeas; sauté 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.