Harissa Roasted Tomatoes with Couscous Recipe
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.
- 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
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
- 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.
- Roast tomatoes: Place the roasting tin in the oven and bake the tomatoes for 40-45 minutes until they are tender and nicely roasted.
- 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.
- 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.
- 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.
- 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.
- 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
