If you love vibrant flavors and comforting textures, then this Harissa-Roasted Vegetables with Herb Yogurt Sauce and Couscous Recipe is going to be your new go-to dish. It’s a colorful medley of tender roasted sweet potatoes, eggplant, and peppers, kissed by the smoky heat of harissa, perfectly balanced by a cool, fresh herb yogurt sauce and a fluffy bed of couscous. Each component sings on its own, but together they create a delightful harmony that’s both wholesome and exciting.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient brings something special to the table, adding layers of flavor, texture, and color without any fuss.
- Sweet potato: Adds natural sweetness and a creamy texture when roasted.
- Carrot: Provides a subtle earthy flavor and bright orange color.
- Onion (sweet or red): Brings a gentle sharpness and caramelizes beautifully in the oven.
- Red pepper: Adds a juicy, slightly smoky crunch to the mix.
- Eggplant (aubergine): Soaks up all the flavors and adds a luscious bite.
- Harissa: The star spice paste that gives these vegetables a smoky, spicy punch.
- Olive oil: Essential for roasting and keeping the vegetables perfectly tender and golden.
- Couscous: The light, fluffy base that complements the robust roasted vegetables.
- Cilantro and parsley: Fresh herbs that brighten the yogurt sauce and tie the flavors together.
- Plain yogurt: Adds creaminess and cools down the heat from the harissa.
- Lemon juice: Brings acidity to balance and freshen the herb yogurt sauce.
- Salt, black pepper, and garlic powder: Simple seasonings that enhance every bite.
How to Make Harissa-Roasted Vegetables with Herb Yogurt Sauce and Couscous Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C), so it’s nice and hot when it’s roast time. This temperature is perfect for caramelizing the vegetables’ natural sugars while also cooking them through gently.
Step 2: Prepare the Vegetables
Peel and chop the sweet potato and carrot into bite-sized pieces, keeping the carrot pieces a bit smaller since they take longer to soften. Wedge the onion, dice the red pepper, and cut the eggplant into larger wedges. Getting your veggies roughly uniform helps everything cook evenly and look stunning once roasted.
Step 3: Toss with Harissa and Oil
Mix harissa with a tablespoon of olive oil to create a flavorful paste, then drizzle it over the vegetables on your baking tray. Toss everything well to ensure each piece gets coated. Add the remaining olive oil, focusing on coating the eggplant so it doesn’t dry out. Spreading them out in a single layer is key to roasting rather than steaming.
Step 4: Roast to Perfection
Pop the tray into your preheated oven and roast for about 40 minutes. Halfway through, give the veggies a gentle toss to encourage even browning. You’ll know they’re ready when they’re tender and have a lovely golden edge that promises a bit of caramelized flavor in every bite.
Step 5: Prepare the Couscous
While the vegetables roast, place the couscous in a heatproof bowl, drizzle with a bit of olive oil, and pour boiling water over it just enough to cover. Cover the bowl and let it sit for a few minutes so the couscous absorbs the water. Finish by fluffing with a fork to keep it light and airy.
Step 6: Make the Herb Yogurt Sauce
Combine chopped cilantro and parsley with plain yogurt, lemon juice, a dash of olive oil, salt, pepper, and garlic powder. Stir together for a wonderfully fresh sauce that cools and complements the spicy roasted vegetables beautifully.
Step 7: Assemble and Serve
Lay the warm, fluffy couscous out as a base, pile on the harissa-roasted vegetables, and drizzle generously with your herb yogurt sauce. This vibrant plate is as much a delight to the eyes as it is to the palette.
How to Serve Harissa-Roasted Vegetables with Herb Yogurt Sauce and Couscous Recipe
Garnishes
A sprinkle of toasted pine nuts or a handful of pomegranate seeds can add an exciting crunch and a pop of color, making your dish look and taste extra special. Fresh herb sprigs work beautifully as a final touch, inviting people to dig in.
Side Dishes
This dish stands beautifully on its own, but it also pairs well with warm flatbreads like pita or naan, which are perfect for scooping up every last bit of the sauce and roasted veggies. A crisp green salad dressed lightly with lemon complements the hearty texture of the couscous.
Creative Ways to Present
Serve the vegetables and couscous in wide shallow bowls for a rustic vibe, or arrange them neatly on a large platter for a family-style feast. Drizzle the herb yogurt sauce artistically over the top or offer it on the side so guests can customize each bite.
Make Ahead and Storage
Storing Leftovers
Leftover harissa-roasted vegetables can be stored in an airtight container in the fridge for up to 3 days. They become even more flavorful as the spices settle, making for an easy and tasty next-day meal.
Freezing
While you can freeze the roasted vegetables, the texture might soften a bit upon thawing. It’s best to freeze only if you have large batches. Portion them out in freezer-safe containers and thaw overnight in the fridge before reheating gently.
Reheating
For the tastiest results, reheat the vegetables in the oven or a skillet to bring back their slight crispness. Avoid the microwave if you want to preserve texture. Freshly prepare the herb yogurt sauce each time, as freezing or storing it with the veggies can affect its fresh brightness.
FAQs
Can I use other vegetables in this Harissa-Roasted Vegetables with Herb Yogurt Sauce and Couscous Recipe?
Absolutely! Feel free to swap in zucchini, mushrooms, or cauliflower depending on what you have on hand. Just adjust the chopping size and roasting time accordingly to ensure even cooking.
Is this recipe suitable for vegans?
The main recipe includes yogurt, but you can easily swap it out for a plant-based yogurt alternative to keep this dish vegan-friendly without sacrificing creaminess or flavor.
How spicy is the harissa in this dish?
Harissa offers a warm, smoky heat rather than an overpowering spice. If you prefer milder flavors, start with less harissa and adjust to your taste as you mix it with the olive oil and vegetables.
Can I prepare parts of this recipe ahead of time?
You can chop and season the vegetables a few hours before roasting, and prepare the herb yogurt sauce the day before to let the flavors meld. Keep the couscous fresh by making it just before serving for the best texture.
What can I do if I don’t have couscous?
Quinoa, bulgur, or even rice make great substitutes, providing a similar hearty base while complementing the roasted veggies and sauce beautifully.
Final Thoughts
Trust me, once you try this Harissa-Roasted Vegetables with Herb Yogurt Sauce and Couscous Recipe, it will quickly become a staple in your kitchen for its ease, flavor, and wholesome goodness. It’s the perfect meal to brighten up any day, bringing together bold spices and fresh elements that satisfy and delight. So go ahead, gather your ingredients, and make this colorful, tasty dish your own – you’re in for a treat!
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Harissa-Roasted Vegetables with Herb Yogurt Sauce and Couscous Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 to 2.5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: North African
- Diet: Vegetarian
Description
This vibrant and flavorful Harissa-roasted vegetables recipe combines a medley of sweet potato, carrot, onion, red pepper, and eggplant tossed in a spicy harissa and olive oil blend, then oven-roasted to tender perfection. Served alongside fluffy couscous and a refreshing herby yogurt sauce, this dish offers a comforting and nutritious meal with North African-inspired flavors.
Ingredients
Vegetables and Harissa Mixture
- 1 sweet potato
- 1 carrot (or 1 1/2–2 if small)
- 1/2 onion (sweet or red onion)
- 1/2 red pepper
- 1 small eggplant (aubergine, or 1/2 larger)
- 1 tbsp harissa
- 1 1/2 tbsp olive oil (divided)
Couscous
- 1/2 cup couscous
- 1 tsp olive oil (approximately)
Herby Yogurt Sauce
- 1 tbsp cilantro (coriander, chopped)
- 1 tbsp parsley (chopped)
- 3 tbsp plain yogurt
- 1/2 tbsp lemon juice (or more to taste)
- 1/2 tsp olive oil (ideally extra virgin)
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Peel the sweet potato and carrot, cutting them into bite-sized chunks, making the carrot pieces slightly smaller since they take longer to cook. Peel the onion and cut into wedges. Remove the seeds and stem from the red pepper and dice it into roughly 1-inch (2.5 cm) pieces.
- Cut Eggplant: Chop off the stem end of the eggplant and cut it into wedges larger than the root vegetables to compensate for shrinkage during roasting. Place all prepared vegetables onto a baking sheet or tray.
- Make Harissa Coating and Toss Vegetables: Mix the harissa with 1 tablespoon of olive oil to form a smooth paste. Drizzle this mixture over the vegetables and toss well to coat each piece. Spread the vegetables in a single layer on the tray to ensure roasting instead of steaming. Drizzle the remaining olive oil over the vegetables, particularly focusing on the eggplant pieces and any areas that appear less coated.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for about 40 minutes, turning the vegetables halfway through cooking to ensure even browning and tenderness.
- Prepare Couscous: While the vegetables roast, place the couscous in a heatproof bowl, add a small drizzle of olive oil, then pour enough boiling water to just cover the couscous. Cover the bowl and let it absorb the water for a couple of minutes before fluffing with a fork.
- Make Herby Yogurt Sauce: Finely chop cilantro and parsley, then combine with plain yogurt, lemon juice, olive oil, salt, black pepper, and garlic powder. Mix thoroughly to create a fresh, flavorful sauce.
- Serve: Plate the roasted vegetables over the couscous and serve with the herby yogurt sauce either on the side or drizzled over the top for a complete and satisfying meal.
Notes
- For spicier flavor, increase the amount of harissa added to the vegetables.
- Use sweet or red onion for a milder, sweeter taste.
- Adjust lemon juice in the yogurt sauce to balance the acidity to your preference.
- Ensure vegetables are spread out in a single layer to promote even roasting and prevent steaming.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
