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
Scale
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.
