Harissa Roasted Tomatoes with Couscous Recipe

Introduction

This Harissa Roasted Tomatoes with Couscous dish is a vibrant and flavorful meal that combines spicy roasted tomatoes with fluffy couscous and a creamy, tangy yogurt sauce. It’s perfect for a light lunch or a colorful side, offering a delicious blend of textures and fresh herbs.

Ingredients

• 12 big plum tomatoes, halved
• 1 tbsp harissa
• 3 tbsp olive oil
• 3 onions, very thinly sliced
• 4 tbsp Greek-style yogurt
• 1 tbsp tahini paste
• 1 garlic clove, crushed
• 200g couscous
• ½ small pack mint, roughly chopped
• ½ small pack parsley, roughly chopped
• 50g toasted flaked almonds
• 400g can chickpeas, drained and rinsed

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Toss the halved tomatoes with the harissa and 2 tablespoons of olive oil. Season with salt and pepper, then spread them cut-side up in a roasting tin. Roast for 40-45 minutes until tender and slightly caramelized.
2. Step 2: While the tomatoes roast, heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the sliced onions and cook for a couple of minutes until they start to sizzle. Reduce the heat, season with salt and pepper, and cook for about 15 minutes, stirring occasionally, until the onions are golden and caramelized.
3. Step 3: In a bowl, combine the Greek-style yogurt, tahini paste, crushed garlic, and a pinch of seasoning. Mix well and set aside to let the flavors meld.
4. Step 4: Place the couscous in a large bowl. Pour over 400ml of boiling water, cover with cling film, and let it stand for 10 minutes or until all the water is absorbed. Fluff the couscous with a fork.
5. Step 5: Stir the chopped mint, parsley, toasted flaked almonds, drained chickpeas, and half of the caramelized onions into the couscous. Spread the couscous mixture on a serving dish or plates, top with the roasted tomatoes and remaining onions, and serve with a dollop of the yogurt sauce.

Tips & Variations

• For milder heat, reduce the amount of harissa or substitute it with smoked paprika.
• Add a squeeze of lemon juice to the yogurt sauce for extra brightness.
• Try swapping chickpeas for roasted sweet potatoes or grilled halloumi for a different flavor.
• Use fresh herbs like coriander or basil instead of mint and parsley if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the roasted tomatoes and couscous gently in the microwave or on the stovetop. Add the yogurt sauce fresh after reheating to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, replace the Greek-style yogurt with a plant-based yogurt and ensure your harissa paste contains no animal products.

What can I serve this dish with?

This dish works well as a light main course or a side. Pair it with grilled meats, roasted vegetables, or a green salad for a complete meal.

Harissa Roasted Tomatoes with Couscous Recipe

Print Recipe

★★★★★

4.7 from 92 reviews

A vibrant and flavorful dish featuring roasted harissa-spiced tomatoes served on a bed of fluffy couscous mixed with caramelized onions, fresh herbs, toasted almonds, and chickpeas, complemented by a creamy garlic tahini yogurt sauce.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Tomatoes

• 12 big plum tomatoes, halved
• 1 tbsp harissa
• 3 tbsp olive oil, divided

Caramelized Onions

• 3 onions, very thinly sliced

Yogurt Sauce

• 4 tbsp Greek-style yogurt
• 1 tbsp tahini paste
• 1 garlic clove, crushed

Couscous Mixture

• 200g couscous
• ½ small pack mint, roughly chopped
• ½ small pack parsley, roughly chopped
• 50g toasted flaked almonds
• 400g can chickpeas, drained and rinsed

Instructions

1. Preheat and prepare tomatoes: Heat the oven to 200°C (180°C fan)/gas mark 6. In a bowl, toss the halved plum tomatoes with the harissa and 2 tablespoons of olive oil. Season with salt and pepper. Spread the tomatoes cut-side up evenly in a roasting tin.
2. Roast tomatoes: Place the roasting tin in the oven and bake the tomatoes for 40-45 minutes until they are tender and nicely roasted.
3. Caramelize onions: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the thinly sliced onions and sizzle briefly. Lower the heat, season with salt and pepper, and cook gently for about 15 minutes, stirring occasionally, until the onions are golden and caramelized.
4. Prepare yogurt sauce: In a small bowl, mix together the Greek-style yogurt, tahini paste, crushed garlic, and a pinch of seasoning. Set the sauce aside for serving.
5. Cook couscous: Place the couscous in a large bowl. Pour over 400ml of boiling water, then cover tightly with cling film or a lid. Let it stand for 10 minutes or until the water is completely absorbed.
6. Combine couscous mixture: Fluff the couscous with a fork, then stir in the chopped mint, parsley, toasted flaked almonds, chickpeas, and half of the caramelized onions.
7. Assemble and serve: Transfer the couscous mixture to serving plates, top with the roasted harissa tomatoes and the remaining caramelized onions. Serve each portion with a generous dollop of the garlic tahini yogurt sauce on the side.

Notes

• Harissa paste can vary in heat; adjust quantity to your spice preference.
• For a nuttier flavor, toast the flaked almonds yourself before adding.
• You can substitute Greek-style yogurt with a dairy-free yogurt to make the dish dairy-free.
• Couscous can be swapped for quinoa or bulgur for variation.
• Leftover roasted tomatoes can be stored in the fridge for up to 2 days and reheated gently.

Keywords: harissa roasted tomatoes, couscous recipe, Mediterranean vegetarian dish, caramelized onions, garlic tahini yogurt sauce, healthy vegetarian dinner