Harissa vegetables and couscous
Roasted carrots, zucchini and chickpeas over fluffy couscous, finished with a cool lemon yogurt sauce.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
5 leftHeat the oven
~4 minHeat the oven.
Heat the oven to 425°F.
Pat the chickpeas dry.
Cut the carrots a little smaller than the zucchini so they cook at a similar rate.
Ingredients
- 2 total for recipeCarrots
- 1 total for recipeZucchini
Roast the vegetables
~30 minRoast the vegetables.
Toss the chickpeas, carrots, zucchini and onion with 1 tbsp oil, 2 tsp harissa and 1/4 tsp salt.
Spread on a large sheet pan.
Roast 25–30 minutes, turning halfway, until tender and browned.
Ingredients
- 1 can total for recipeChickpeas (15 oz)
- 2 total for recipeCarrots
- 1 total for recipeZucchini
- 1Red onion
- 1 tbspOlive oil
- 1/4 tspKosher salt
Prepare couscous and sauce
~3 minPrepare couscous and sauce.
Cook 1/2 cup couscous using its package water ratio.
Cover, let stand for the package time, then fluff with a fork.
Mix 1/3 cup yogurt with 1 tbsp lemon juice and a little zest.
Ingredients
- 1/2 cupDry couscous
- 1/3 cupPlain Greek yogurt
Build the plates
~3 minBuild the plates.
add the roasted vegetables and chickpeas, and spoon over the yogurt.
Finish with parsley and extra lemon to taste.
Ingredients
- 1 can total for recipeChickpeas (15 oz)
- 2 tbspParsley
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Harissa vegetables and couscous: Divide couscous between 2 plates
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Ingredients
For 2 people
- 1/2 cup dry couscous
- 1 can chickpeas (15 oz), drained and rinsed
- 2 carrots, sliced
- 1 zucchini, cut into chunks
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 2 tsp harissa paste
- 1/4 tsp kosher salt
- 1/3 cup plain Greek yogurt
- 1 lemon, zest and juice
- 2 tbsp chopped parsley
Method
- Heat the ovenHeat the oven to 425°F. Pat the chickpeas dry. Cut the carrots a little smaller than the zucchini so they cook at a similar rate.
- Roast the vegetablesToss the chickpeas, carrots, zucchini and onion with 1 tbsp oil, 2 tsp harissa and 1/4 tsp salt. Spread on a large sheet pan. Roast 25–30 minutes, turning halfway, until tender and browned.
- Prepare couscous and sauceCook 1/2 cup couscous using its package water ratio. Cover, let stand for the package time, then fluff with a fork. Mix 1/3 cup yogurt with 1 tbsp lemon juice and a little zest.
- Build the platesDivide couscous between 2 plates, add the roasted vegetables and chickpeas, and spoon over the yogurt. Finish with parsley and extra lemon to taste.
Before you cook
What to get ready
Large sheet pan, saucepan or heatproof bowl for couscous and small sauce bowl.
Cut vegetables to compatible sizes and refrigerate covered. Mix the yogurt sauce separately and add lemon to taste.
If something needs adjusting
Vegetables are soft but not browned
Use a second pan rather than piling them up. Dry chickpeas well before coating.
Couscous is clumped
Use the package liquid ratio, let it stand covered, then separate the grains with a fork.
Store for later
Store roasted vegetables, couscous and yogurt separately. Reheat the cooked components to 165°F; add cold sauce after warming.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use vegetables already on hand, but account for differences in roasting time. Cauliflower needs longer than tender zucchini.
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Leave space between vegetables. Use a second pan for a larger batch so they roast instead of steam.
Make it work for you
Swap zucchini for cauliflower florets and roast until tender. Choose plant-based yogurt for a vegan version.
For another way to cook with canned chickpeas, try coconut chickpea and spinach curry.
Can I use pearl couscous?
Yes, but simmer pearl couscous according to its package instead of using the soak-and-fluff method for small couscous.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.