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
1 Tbsp. harissa, such as Belazu rose harissa
1 garlic clove, crushed
5 Tbsp. olive oil
4 yellow peppers, halved through the stalk and deseeded
50 g pine nuts
300 ml couscous
300 ml hot vegetable stock
juice of 1 lemon
4 Tbsp. freshly chopped mint, plus extra sprigs to garnish
4 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
