Tunisian Grain Bowl with Harissa Roasted Vegetables

African · 45 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 1.5 cups pearl couscous
• 1 eggplant
• 2 red bell pepper
• 1 can chickpeas
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 lemon
• 1/4 bunch fresh mint
• 1/4 cup olive oil

Method

1. Heat the oven to 425 F. Toss cubed eggplant, peppers, and drained chickpeas with olive oil, harissa, cumin, and salt.
2. Roast on a sheet pan 25 minutes, stirring once, until caramelized at the edges.
3. Meanwhile toast the pearl couscous in a dry pan 2 minutes, then simmer in 2 cups water 12 minutes until tender; drain any excess.
4. Fold lemon juice and a drizzle of olive oil into the couscous.
5. Build bowls with the couscous base topped by the roasted vegetables and chickpeas.
6. Scatter torn mint over the top.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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