Name: Harissa Couscous Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb large carrots (cut into thick slices on the bias (diagonal)*); 1 can chickpeas ((15oz), drained & rinsed); 1 tbsp olive oil; kosher salt & black pepper (to taste); 2 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tbsp harissa paste (**); 1 tsp maple syrup (or honey); 1 garlic clove (minced); kosher salt (to taste); 2 oz baby arugula ((about 2 packed cups)); 1-1.5 cups cooked & cooled pearl couscous (***); ½ cup fresh chopped herbs ((I like to do a mix of parsley and mint)****)

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This Harissa Couscous Salad with Roasted Vegetable is as nourishing as it is delicious. It’s packed with the good stuff, like sweet roasted carrots, crunchy chickpeas and chewy couscous, making it a complete meal on its own or a stellar side dish. Rounded out with a simple, homemade harissa vinaigrette for some gentle heat and a boost of flavor, this will become your go-to meal for when you want something that’s both satisfying and light…not to mention totally vegan!

harissa couscous salad with roasted vegetables on a white plate with black fork taking a bite out

I’m a firm believer that salads can actually taste good if 1) they’re flavorful, 2) have a variety of textures) and 3) include some sort of grain or pasta to make them more filling. Luckily, this Harissa Couscous Salad with Roasted Vegetables has all of those and more! No wonder it’s been a favorite in our house for two years in a row.

This recipe is made with very simple ingredients and yet it’s transformed into something so much more. That’s because rather then just plopping raw carrots and chickpeas on top of some lettuce, we’re roasting them in the oven to bring out the natural sweetness of the carrots and transform the chickpeas into crispy perfection.

Trust me, this is such an easy and effective way to elevate any salad or bowl! Not to mention, we’re also adding in fresh herbs and whipping up a homemade harissa vinaigrette...both of which will add so much flavor and depth to this salad. You will never feel the same way about store-bought salads after you try this one!

Why You’ll Love this Harissa Couscous Salad with Roasted Vegetables

This is a salad you will actually crave thanks to all the satisfying components!
It’s a vegan meal loaded with plant-based protein and fiber.
The crispy chickpeas and roasted carrots add great texture to this salad.
The homemade harissa vinaigrette is the perfect balance of tangy, spicy and sweet.
It’s a fun and unique combination when you’re stuck in a salad rut.

harissa couscous salad with roasted vegetables on white plate with black fork and wooden salad bowl in the background

What You Need to Make this Harissa Couscous Salad with Roasted Vegetables

For the Roasted Vegetables:

Carrots: The large kind! Either peel or wash them thoroughly before chopping on the bias (thick diagonal slices).
Chickpeas (Garbanzo Beans): The chickpeas get roasted until they’re crispy…kinda like more nutrient-dense croutons!
Olive Oil: Some oil for roasting the carrots and chickpeas.
Kosher Salt & Black Pepper: Simple seasonings for the carrots and chickpeas.

For the Harissa Vinaigrette:

Olive Oil: The base of this salad dressing is olive oil, of course!
Lemon Juice: Fresh squeezed is best. It complements the harissa so well.
Harissa Paste: This Tunisian chili paste provides some great pepper-y, spicy flavor. I use the Trader Joe’s brand which is on the spicier side, but other brands such as Mina offer a milder version.
Maple Syrup: I always think salad dressings need a touch of sweetness, especially this one to balance out the spiciness of the harissa. Honey works too!
Garlic: 1 fresh clove of garlic is preferred, but in a pinch you can just use some garlic powder.
Kosher Salt: Season to taste!

For the Salad:

Arugula: My favorite lettuce for salads!
Pearl (Israeli) Couscous: This type of couscous has larger, spherical granules compared to Moroccan couscous and is my personal preference for this recipe, but technically either will work. If you’re looking for a gluten free option, substitute an equal amount of cooked quinoa.
Fresh Herbs: Fresh chopped herbs (I like to do a mix of parsley and mint) really take this salad to the next level! I don’t recommend skipping but you can experiment with the varieties you add.

Ingredients for harissa couscous salad with roasted vegetables

How To Make this Harissa Couscous Salad with Roasted Vegetables

Roast Chickpeas & Carrots:

First, preheat your oven to 425F. Optionally, rub chickpeas dry between a thin dish towel or paper towel and discard any skins that come off. This will help them get even crispier but it’s a bit tedious so I don’t blame you if you want to skip it.

sliced carrots and chickpeas on a baking sheet before being roasted

Then, transfer the chickpeas to a baking sheet along with the sliced carrots. Drizzle with olive oil and season with salt & pepper to taste. Toss to coat and then spread them out evenly on the pan and transfer to the oven to bake for 30-35 minutes.

The chickpeas should be pretty golden and crispy and the carrots will be caramelized and almost look shriveled. Remove from the oven and let them cool so that they don’t immediately wilt your arugula when you toss everything together.

sliced carrots and chickpeas on a baking sheet after being roasted

Prepare Harissa Vinaigrette:

Meanwhile, add all harissa vinaigrette ingredients to a small jar or bowl and shake or stir until combined. Taste it and feel free to adjust the salt levels, sweetness levels or the spice levels by adding more harissa.

homemade harissa vinaigrette in small glass mason jar

Toss the Salad & Enjoy:

Finally, add all salad ingredients, including the cooled couscous and roasted vegetables, to a large salad bowl. Pour harissa vinaigrette over the top and toss to combine. This Harissa Couscous Salad with Roasted Vegetables is best eaten fresh…enjoy!

all the ingredients for harissa couscous salad with roasted vegetables in wooden salad bowl before being tossed

Is This Harissa Couscous Salad Super Spicy?

Not really! The best part about this recipe is it’s totally customizable to your spice preference. For example, you can reduce the amount of harissa paste in the dressing all the way down to 1 tsp if you’re sensitive to spice. And on the flip side, you can increase it to more than 1 tbsp if you’re a spice lover!

Additionally, different brands of harissa vary in how spicy they are. I currently have the Trader Joe’s brand on hand and it’s pretty spicy. In the past, I’ve used the Mina mild one and you could certainly get away with adding more of it. It just depends! So taste and adjust as you go. Remember – you can always add more but you can’t take it away.

harissa couscous salad with roasted vegetables in wooden salad bowl after being tossed

Can I Make this Gluten Free?

Looking for a gluten free version of this Harissa Couscous Salad? Simply swap out the couscous for a gluten free grain such as quinoa. There are also a few brands of gluten free couscous, but they’re not super easy to find. Another option would be to use any small gluten-free pasta shape, such as orzo!

What Should I Serve with this Harissa Couscous Salad?

Luckily, this Harissa Couscous Salad covers a lot of your nutritional bases – it has plenty of colorful veggies, fiber, plant-based protein, carbohydrates and healthy fats. So, it’s a great standalone vegan dinner option! However, if you’re not vegetarian and want to up the protein content, serve this alongside some salmon or chicken.

Equipment Recommendations:

Extra Large Baking Sheet: I absolutely love using this big baking sheet because it ensures that nothing is overlapping which leads to crispy, roasted chickpeas and carrots.
Wooden Salad Bowl + Tongs: This beautiful bowl was a wedding gift and is something I truly easy several times per week…especially in the summer. It’s made in Vermont and top-notch quality so I think it’s worth the investment

Other Fun Add-Ins:

Spice up this Harissa Couscous Salad and make it your own by trying some of these other variations!

Roasted Red Peppers: You know the kind you can buy in jars? Chop some of those up and add them to the salad.
Feta: If you’re a dairy girl, some crumbled feta would be delicious in here.
Red Onion: Raw diced red onion (or shallot) would add a nice zing.
Dates: Add a sweet element by chopping up medjool dates and tossing them with the salad.

harissa couscous salad with roasted vegetables on white plate with black fork taking a bite out

How Should I Store Leftover Harissa Couscous Salad?

This Harissa Couscous Salad with Roasted Vegetables is best eaten fresh. However, if you want to prep this ahead of time, I would recommend storing the components separately.

You can combine the couscous and carrots in one container, while you keep the arugula and dressing in their own containers in the fridge. Lastly, keep the crispy chickpeas in an airtight container at room temperature. When you’re ready to eat, combine all the ingredients and toss it with the harissa vinaigrette.

Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.

Looking for more Salad Recipes?

Harissa Couscous Salad with Roasted Vegetables

This Harissa Couscous Salad with Roasted Vegetable is as nourishing as it is delicious. It’s packed with the good stuff, like sweet roasted carrots, crunchy chickpeas and chewy couscous, making it a complete meal on its own or a stellar side dish. Rounded out with a simple, homemade harissa vinaigrette for some gentle heat and a boost of flavor, this will become your go-to meal for when you want something that’s both satisfying and light…not to mention totally vegan!

Servings people

Prep Time 10

Cook Time 35

Total Time 45

Equipment

cutting board
knife
baking sheet
small pot
small jar or bowl
salad bowl + tongs