This recipe for harissa roasted vegetables with couscous, feta and pumpkin seeds is the latest in a monthly series of recipes I have created in association with Suma Wholefoods.
In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.
This delicious, flavour-packed dish is inspired by the cuisines of north Africa and the Middle East.
Pearl couscous, also known as ptitim or Israeli couscous, is widely available. It is larger than regular couscous, and retains its shape and texture better.
For a vegan version of this dish, either substitute a vegan feta or omit the feta altogether.
harissa roasted vegetables with couscous, feta and pumpkin seeds
2 aubergines, chopped into 2-3cm chunks
3 courgettes , chopped into 2-3cm chunks
2 red peppers, , chopped into 2-3cm chunks
2 red onions, chopped into 2-3cm chunks
16 cherry tomatoes
16 kalamata olives
95 g jar rose harissa paste
45 ml extra virgin olive oil
200 g organic feta cheese, crumbled or finely chopped (substitute vegan feta for vegan version)
30 g pumpkin seeds, toasted in a dry pan for 2-3 minutes, until they start to split
for the couscous
400 g pearl couscous
½ tsp sea salt
75 g pine nuts, lightly toasted in a dry pan
75 g sultanas
20 g fresh mint leaves, finely chopped
20 g fresh parsley, finely chopped
juice of a lemon
30 ml extra virgin olive oil
1. Preheat the oven to 190°C (375°F, gas mark 5). Whisk together the rose harissa and the olive oil. Place the chopped aubergines, courgettes, peppers and red onion in one or two large baking trays. Add most of the oil and harissa mixture, reserving about two tablespoonsful. Toss the vegetables in the oil and harissa mixture then place in the preheated oven for 20 minutes. Remove the tray from the oven and add the tomatoes and olives. Stir to combine, then place back in the oven for a further 20 minutes or until the vegetables are tender and beginning to colour. Remove from the oven.
2. While the vegetables are roasting, place the couscous in a pan and cover with water. Bring to the boil and reduce to a simmer. Cook until the couscous is just tender, which will take about 10-12 minutes. Drain, rinse in cold water and drain again. Place in a bowl and add the sea salt, toasted pine nuts, raisins, chopped mint, chopped parsley, lemon juice and olive oil. Stir to combine and then set the bowl to one side.
3. To serve, divide the couscous between three plates. Place the roasted vegetables on top then sprinkle with the feta and toasted pumpkin seeds. Finally drizzle over a little of the reserved harissa and oil mixture.