Harissa Couscous

A Journey into the Flavors of North Africa

Harissa Couscous is a vibrant and spicy dish that originates from North Africa, particularly popular in countries like Tunisia, Morocco, and Algeria. The dish combines the bold flavors of harissa, a traditional chili paste, with couscous, a staple grain made from crushed durum wheat semolina.

The Rich History of Couscous

Couscous has been a staple in North African cuisine for centuries. Its origins can be traced back to Berber tribes who used it as an alternative to other grains. Over time, couscous spread throughout the Mediterranean region and became a beloved dish in various cultures.

Harissa: The Spicy Heartbeat

Harissa is a chili paste that is quintessential in North African cooking. Made from a blend of roasted red peppers, garlic, spices like caraway and coriander, and olive oil, it brings a fiery kick to any dish. This condiment is versatile and enhances the flavor profile of numerous traditional meals.

Ingredients

• Couscous - 1 cup
• Harissa - 2 tablespoons
• Vegetable stock - 1 cup
• Olive oil - 2 tablespoons
• Red bell pepper - 1, chopped
• Zucchini - 1, diced
• Chickpeas - 1 can (15 oz), drained and rinsed
• Lemon - 1, zested and juiced
• Parsley - 1/4 cup, chopped
• Salt - to taste
• Black pepper - to taste

Preparation

Before we dive into the cooking process, ensure all your ingredients are prepped and ready to go. Chop the red bell pepper and zucchini, rinse the chickpeas, and have your harissa and vegetable stock measured out. This will streamline the cooking process and make it more enjoyable.

Cooking Instructions

1. Cook the Couscous

   In a medium saucepan, bring 1 cup of vegetable stock to a boil. Remove from heat, stir in the 1 cup of couscous, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and set aside.

2. Prepare the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red bell pepper and diced zucchini. Sauté for about 5-7 minutes until the vegetables are tender.

3. Add Harissa and Chickpeas

   Stir in 2 tablespoons of harissa and the drained chickpeas into the skillet. Cook for another 2-3 minutes, ensuring the chickpeas are heated through and well-coated with harissa.

4. Combine and Season

   Mix the cooked couscous with the vegetable and harissa mixture. Add the lemon zest and juice. Season with salt and black pepper to taste.

5. Garnish and Serve

   Transfer the mixture to a serving dish and garnish with chopped parsley. Serve warm, and enjoy the delightful balance of spices and textures!

6. Timing

   For best results, use our cooking timer to keep track of preparation and cooking times.

Enjoying Harissa Couscous

This dish pairs beautifully with grilled meats or can be enjoyed as a standalone vegetarian option. It's perfect for a quick weeknight dinner or a flavorful addition to a festive meal. The balance of spicy harissa and refreshing lemon zest makes every bite a unique experience. Share with friends and family to experience a taste of North African culinary tradition.