Couscous with Roasted Vegetables, Chicken Sausage, and Harissa

This is actually best made a day ahead so the flavors can blend. For a vegetarian entrée, omit the sausage. Harissa is a fiery-hot condiment that can be bought at Middle Eastern markets.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 358
Caloriesfromfat 29 %
Fat 11.6 g
Satfat 2.2 g
Monofat 5.2 g
Polyfat 3 g
Protein 18 g
Carbohydrate 50 g
Fiber 8.4 g
Cholesterol 38 mg
Iron 5.4 mg
Sodium 1044 mg
Calcium 102 mg

Ingredients

Vegetables:
1 small eggplant (about 3/4 pound), cut into 6 wedges
2 small leeks (about 3/4 pound), trimmed and each cut in half lengthwise
1 zucchini (about 1/2 pound), cut into 4 wedges
2 (3-ounce) chicken sausages with basil and pine nuts (such as Gerhard's)
1 Vidalia or other sweet onion, cut into 8 wedges
1 large red bell pepper, cut into 1-inch strips
1 tablespoon balsamic vinegar
1 1/2 teaspoons olive oil
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large garlic cloves, unpeeled
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons olive oil
2 tablespoons chopped fresh or 2 teaspoons dried basil
1/2 teaspoon ground cumin
1/4 teaspoon salt
Couscous:
1 1/4 cups water
3/4 cup uncooked couscous
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 tablespoons commercial harissa
2 tablespoons water

Preparation

Preheat oven to 450°.

To prepare vegetables, combine first 11 ingredients; toss well. Place vegetable mixture and garlic on a large, foil-lined baking sheet. Bake at 450° for 20 minutes or until vegetables are browned and sausages are done. Cut vegetables into 1-inch pieces. Cut sausages into 1/4-inch-thick slices.

To prepare dressing, squeeze garlic cloves into a large bowl to extract garlic pulp. Discard skins. Mash garlic pulp with a fork. Add lemon juice and next 5 ingredients (lemon juice through salt) to garlic pulp; stir well.

To prepare couscous, bring 1 1/4 cups water to a boil in a medium saucepan. Gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff couscous with a fork. Combine the couscous, chickpeas, dressing, vegetables, and sausage in a large bowl; toss gently.

Combine harissa and 2 tablespoons water in a small bowl. Spoon 2 cups couscous mixture into each of 4 serving bowls. Drizzle each serving with 1 tablespoon harissa mixture.

Note:

June 1999