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.

Yield: 4 servings (serving size: 1 cup vegetable mixture, 1/2 cup couscous, and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 423
  • Calories from fat: 23%
  • Fat: 10.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.2g
  • Protein: 15.8g
  • Carbohydrate: 70.8g
  • Fiber: 9g
  • Cholesterol: 0.0mg
  • Iron: 6.8mg
  • Sodium: 626mg
  • Calcium: 151mg


  • 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
  • Harissa Sauce


  1. Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.
  2. 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.
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