A medley of vibrant vegetables are roasted in fragrant harissa (a chili pepper paste, native to North Africa), before being tossed through a lemon and fresh herb couscous.
Perfect for a speedy weeknight supper – plus, any leftovers make for a delicious lunch served chilled the following day.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
600
Ingredients
4
plum tomatoes, quartered
8
shallots
8
baby aubergines, halved
1Tbsp.
harissa, such as Belazu rose harissa
1
garlic clove, crushed
5Tbsp.
olive oil
4
yellow peppers, halved through the stalk and deseeded
50g
pine nuts
300ml
couscous
300ml
hot vegetable stock
juice of 1 lemon
4Tbsp.
freshly chopped mint, plus extra sprigs to garnish
4Tbsp.
freshly chopped flat-leafed parsley
Directions
Step 1
Preheat the oven to 200°C (180°C fan oven) mark 6. Put the tomatoes, shallots and aubergines in a large roasting tin. Mix together the harissa, garlic and 2tbsp oil and brush all over the vegetables. Drizzle with 1tbsp oil.
Step 2
Put the peppers in a separate roasting tin and drizzle with the remaining oil. Roast both in the oven for 40-45min or until tender. About 10min before the end of the cooking time, add the pine nuts to the tomato and aubergine mixture.
Step 3
Meanwhile, put the couscous in a large bowl and add the hot stock. Cover and soak for 10-15min. Fluff up with a fork, then add the lemon juice and herbs. Add the tomatoes, shallots, aubergines, pine nuts and any juice to the couscous and season well. Toss everything together.
Step 4
To serve, put two pepper halves on each plate and divide the couscous among them. Season well and garnish each with a sprig of mint.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
