Couscous with Roasted Vegetables, Chicken Sausage, and Harissa

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


  • none Vegetables:
  • 1 none small eggplant (about 3/4 pound), cut into 6 wedges
  • 2 none small leeks (about 3/4 pound), trimmed and each cut in half lengthwise
  • 1 none zucchini (about 1/2 pound), cut into 4 wedges
  • 2 none (3-ounce) chicken sausages with basil and pine nuts (such as Gerhard's)
  • 1 none Vidalia or other sweet onion, cut into 8 wedges
  • 1 none 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 none large garlic cloves, unpeeled
  • none 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
  • none Couscous:
  • 1 1/4 cups water
  • 3/4 cup uncooked couscous
  • 1 none (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons commercial harissa
  • 2 tablespoons water


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.

Nutritional Information

Amount per serving
  • Calories: 358none
  • Calories from fat: 29%
  • Fat: 11.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3g
  • Protein: 18g
  • Carbohydrate: 50g
  • Fiber: 8.4g
  • Cholesterol: 38mg
  • Iron: 5.4mg
  • Sodium: 1044mg
  • Calcium: 102mg

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Couscous with Roasted Vegetables, Chicken Sausage, and Harissa Recipe