2 tablespoons chopped fresh or 2 teaspoons dried basil
1/2 teaspoon ground cumin
1/4 teaspoon salt
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
How to Make It
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.
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I liked the recipe very much. If I make it again, I'll build on the concept but change it up a bit. I used a run of the mill balsamic, and I'd upgrade that next time. I couldn't find harissa, but substituted garlic chili sauce, which was fine. I might try it next time w/ brown rice instead of cous cous... just to be a bit more healthy.
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