Tunisian Grain Bowl with Harissa Roasted Vegetables
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 45 min · Beans · vegetarian, vegan, dairy-free
485 cal
15g protein
68g carbs
17g fat
per serving · estimated
Ingredients
- 3/4 cup pearl couscous
- 1 eggplant
- 1 red bell pepper
- 1 can chickpeas
- 1 tbsp harissa paste
- 1/2 tsp ground cumin
- 1 lemon
- 1 bunch fresh mint
- 1/4 cup olive oil
Method (tap to check — screen stays awake)
- Heat the oven to 425 F. Toss cubed eggplant, peppers, and drained chickpeas with olive oil, harissa, cumin, and salt.
- Roast on a sheet pan 25 minutes, stirring once, until caramelized at the edges.
- Meanwhile toast the pearl couscous in a dry pan 2 minutes, then simmer in 2 cups water 12 minutes until tender; drain any excess.
- Fold lemon juice and a drizzle of olive oil into the couscous.
- Build bowls with the couscous base topped by the roasted vegetables and chickpeas.
- Scatter torn mint over the top.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.