Couscous with Spring Vegetables and Harissa Sauce

Harissa is a fiery-hot sauce of Tunisian origin that can be bought at Middle Eastern markets. Made from common ingredients, it's easy to prepare.


4 servings (serving size: 1 cup vegetable mixture, 1/2 cup couscous, and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 423
Caloriesfromfat 23 %
Fat 10.7 g
Satfat 1.5 g
Monofat 6 g
Polyfat 2.2 g
Protein 15.8 g
Carbohydrate 70.8 g
Fiber 9 g
Cholesterol 0.0 mg
Iron 6.8 mg
Sodium 626 mg
Calcium 151 mg


1 (5.8-ounce) package roasted-garlic-and-olive-oil or plain couscous (such as Near East)
1/3 cup finely chopped plum tomato
1/8 teaspoon ground allspice
1 tablespoon olive oil
2 cups coarsely chopped leek
1 cup coarsely chopped yellow bell pepper
1 cup sugar snap peas, trimmed
1/2 cup peeled halved pearl onions
1/2 cup quartered radishes
6 baby carrots, cut in half lengthwise
3 garlic cloves, minced
2 cups torn spinach
1/2 cup chopped fresh parsley
1/2 teaspoon sugar
1/8 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained


Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add leek and next 6 ingredients (leek through garlic); sauté 8 minutes. Add spinach, parsley, sugar, salt, and chickpeas; sauté 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.

April 1998
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