This one pan couscous dish is loaded with flavor, veggies, and serves well with all proteins.
Zucchini and Harissa Couscous
You’ll never find a 30-ish minute, one-pot meal I don’t love! Since becoming a parent, these have become my jam, especially on busy weeknights.
Harissa is a hot chili pepper paste, native to North Africa, but it’s been adopted by many other cultures around the world – it’s so rich, robust, and fragrant. I love adding harissa to proteins, but it works so nicely here with this veggie couscous dish.
Pearl couscous sits fluffy in this light aromatic tomato harissa sauce and the zucchini soaks up the flavors in the broth. It’s simple, light, and the ideal summer dish to serve on warm days.
Although this is a filling vegetarian meal, to add some protein, I’d stir in some crispy roasted tofu or chickpeas. My favorite way to enjoy this dish is underneath a lemon roasted salmon. Perfection!
I hope you love this recipe as much as our family does. Cheers to easy living and cooking!
Zucchini and Harissa Couscous
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large zucchini diced
- garlic powder
- salt and pepper
- 1 small yellow onion diced
- 1 cup dry pearl couscous
- 3 garlic cloves minced
- 1 heaping teaspoon ground cumin
- 3 tablespoons harissa paste
- 1 pint cherry tomatoes halved
- 1 tablespoon freshly squeezed lemon juice
- to garnish: chopped cilantro
Instructions
- Heat 1 tablespoon of the olive oil in a large, deep lidded skillet over medium-high heat. Once oil is heated, add the zucchini and season with a dusting of garlic powder, salt, and pepper. Stir and let cook for 5 minutes until starting to brown and softened. Set aside in a bowl.
- Set the pan back over medium-high heat and add the remaining tablespoon of olive oil. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add the couscous, garlic, cumin and cook another 3 to 4 minutes until fragrant.
- Add a splash of water and stir until mostly evaporated. Add the harissa and 2 1/2 cups of water, and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 10 minutes or until couscous is al dente.
- Add the tomatoes, cooked zucchini, and season with salt and pepper. Let cook for 4 minutes or until tomatoes are softened. Stir in the lemon juice. Taste and adjust with more salt, if needed.
- Garnish with cilantro and serve.