Sheet Pan Harissa Roasted Chickpea and Vegetable Couscous
Middle Eastern spiced chickpeas and vegetables served over fluffy couscous. A complete one-pan meal with bold flavors in under 40 minutes.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 large zucchini, diced
- 1 red bell pepper, sliced
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1 1/2 cups couscous
- 2 cups vegetable broth
- 1/4 cup fresh cilantro, chopped
- 1/4 cup toasted almonds
- 2 tbsp lemon juice
Instructions
Preheat oven to 400°F and line a large sheet pan with parchment paper
Pat chickpeas dry and combine with zucchini, bell pepper, and red onion on the sheet pan
Whisk together olive oil, harissa paste, cumin, paprika, and salt
Toss vegetables and chickpeas with harissa mixture until evenly coated
Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and chickpeas are crispy
Meanwhile, bring vegetable broth to a boil, add couscous, cover and let stand 5 minutes, then fluff with a fork
Serve roasted chickpea mixture over couscous, garnished with cilantro, toasted almonds, and a drizzle of lemon juice
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