Dinner

Harissa Roasted Tomatoes with Couscous and Herb Yogurt Sauce Recipe

ByNoah Steele January 23, 2026January 23, 2026

Introduction

Harissa roasted tomatoes with couscous is a vibrant and flavorful dish that combines spicy, sweet, and fresh elements in every bite. This recipe pairs tender, smoky tomatoes with fragrant couscous and creamy yogurt for a satisfying meal that’s both easy to make and impressive to serve.

A white plate holds a dish layered with light yellow couscous mixed with small green herbs, forming the base layer that covers most of the plate. On top of the couscous are grilled tomato halves, each with a deep red color and slight charring on their surface, arranged in a single row near the center. Eyedrop thin slices of pale golden-brown caramelized onions are scattered on the tomatoes and couscous. To the side of the plate is a small white bowl filled with smooth white yogurt or sauce. Next to the plate, a silver fork rests on the left and a silver knife on the right, both lying on a white cloth with a red stripe. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oven to 200°C (180°C fan/gas 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 soft and slightly charred.
Step 2: Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the thinly sliced onions and cook for a couple of minutes, then reduce the heat, season lightly, and cook gently for about 15 minutes until golden and caramelized.
Step 3: In a small bowl, combine the Greek yogurt, tahini paste, crushed garlic, and a pinch of seasoning. Mix well and set aside to let the flavors blend.

Step 4: Place the couscous in a large bowl. Pour over 400ml of boiling water, cover tightly with cling film, and leave to stand for 10 minutes until the water has been absorbed. Fluff the couscous with a fork.
Step 5: Stir in the chopped mint, parsley, toasted almonds, chickpeas, and half of the caramelized onions into the couscous. Transfer to a serving dish.
Step 6: Arrange the roasted tomatoes and the remaining caramelized onions on top of the couscous. Serve with generous dollops of the yogurt and tahini sauce alongside.

Tips & Variations

For extra heat, add a pinch of chili flakes to the harissa or sprinkle over the finished dish.
Swap the almonds for toasted pine nuts or chopped pistachios for a different crunch.
Use fresh lemon juice in the yogurt sauce for added brightness.

Try this dish with quinoa instead of couscous for a gluten-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. The yogurt sauce is best served fresh but can be kept separately for up to 1 day.

How to Serve

The image shows a white plate with three main layers. The bottom layer is a bed of light yellow couscous mixed with small pieces of green herbs, giving it a fresh and textured look. On top, there are five dark red roasted tomato halves with slightly charred edges, and caramelized onion slices scattered over and around the tomatoes. To the side of the plate, there is a small white bowl filled with a thick white yogurt sauce. A silver fork rests on the left edge of the plate, while a silver knife is placed on the right side. The plate is set on a white napkin with a red stripe, all against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can substitute the Greek yogurt with a plant-based yogurt to keep the dish vegan.

What if I don’t have harissa paste?

If you don’t have harissa, you can use a mix of chili powder, smoked paprika, and a pinch of cumin to mimic the smoky, spicy flavor.

Noah Steele