Go Back
–+ servings
harissa couscous salad with roasted vegetables on white plate with black fork and wooden salad bowl in the background

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 3 people
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Equipment

Ingredients

For the Roasted Vegetables:

  • 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

For the Harissa Vinaigrette:

  • 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

For the Salad:

  • 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)****

Instructions

  • Preheat oven to 425F. Optionally, rub chickpeas dry between a thin dish towel or paper towel and discard any skins that come off.
    1 can chickpeas
  • 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.
    1 lb large carrots, 1 tbsp olive oil, kosher salt & black pepper
  • Meanwhile, add all harissa vinaigrette ingredients to a small jar or bowl and shake or stir until combined.
    2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp harissa paste, 1 tsp maple syrup, 1 garlic clove, kosher salt
  • 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. Best eaten fresh...enjoy!
    2 oz baby arugula, 1-1.5 cups cooked & cooled pearl couscous, ½ cup fresh chopped herbs

Video

Notes

*NOTE: Option to peel the carrots if you prefer. I usually just wash them thoroughly and skip the peeling!
**NOTE: Feel free to adjust the amount of harissa (less or more) to your preferred spice level. I used the Trader Joe's brand which is on the spicy side but some brands are milder.
***NOTE: This is also called Israeli couscous and has larger granules than other types of couscous. If you can't find it, Moroccan couscous should be fine too.
****NOTE:  Fresh herbs are an amazing way to add a ton of flavor to this salad and I wouldn't recommend skipping them. But you can experiment with the variety of herbs you add - try dill, basil, cilantro, etc!
Calories: 441kcal
Course: Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine: American, Middle Eastern, North African
Diet: Vegan, Vegetarian
Keyword: Arugula, carrots, Chickpeas, Couscous, Dairy Free, Harissa, Roasted Vegetables, Salad, Salad Dressing, Vegan

Nutrition

Calories: 441kcal | Carbohydrates: 61g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 580mg | Potassium: 899mg | Fiber: 13g | Sugar: 10g | Vitamin A: 26606IU | Vitamin C: 30mg | Calcium: 156mg | Iron: 4mg