4 servings

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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Ratings & Reviews

Jeanettesparky's Review

August 17, 2012

Helen1960ABC's Review

March 14, 2010
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.