Description
This vibrant and flavorful Harissa Roasted Tomatoes with Couscous recipe showcases the perfect balance of spicy, sweet, and creamy elements. Sweet plum tomatoes are roasted with harissa paste for a smoky kick, paired with caramelized onions and a zesty yogurt-tahini sauce. Fluffy couscous mixed with fresh herbs, toasted almonds, and chickpeas makes this dish hearty yet light—a delightful Mediterranean-inspired vegetarian meal ideal for lunch or dinner.
Ingredients
Scale
Tomatoes and Harissa
- 12 big plum tomatoes, halved
- 1 tbsp harissa paste
- 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 and Add-ins
- 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
- Roast the Tomatoes: Preheat your oven to 200°C (180°C fan) or gas mark 6. Toss the halved plum tomatoes with 1 tablespoon of harissa paste and 2 tablespoons of olive oil. Season with salt and pepper, then spread them cut-side up in a roasting tin. Roast in the oven for 40-45 minutes until soft and slightly caramelized.
- Caramelize the 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 cook for a couple of minutes to start softening. Reduce the heat, season with salt and pepper, and continue cooking gently for about 15 minutes, stirring occasionally, until the onions are golden and caramelized.
- Prepare the Yogurt Sauce: In a small bowl, combine the Greek-style yogurt, tahini paste, and crushed garlic. Season with a pinch of salt and mix well. Set this sauce aside to allow the flavors to meld while you finish the other components.
- Cook the Couscous: Place the couscous into a large bowl. Pour over 400 ml of boiling water, cover the bowl tightly with cling film, and let it stand for 10 minutes until the water is fully absorbed and the couscous is tender and fluffy.
- Combine Couscous Ingredients: Fluff the couscous with a fork. Stir in the chopped mint, parsley, toasted flaked almonds, rinsed chickpeas, and half of the caramelized onions. Mix gently to combine all the flavors evenly.
- Assemble and Serve: Transfer the couscous mixture to serving plates or a large serving dish. Top with the harissa roasted tomatoes and the remaining caramelized onions. Serve with a generous dollop of the yogurt-tahini sauce on the side or drizzled over the top. Enjoy warm or at room temperature.
Notes
- Harissa paste can be adjusted to taste; reduce for milder heat or add more for spicier flavor.
- To save time, you can prepare the caramelized onions while the tomatoes are roasting.
- To toast the almonds, spread them on a dry skillet over medium heat until lightly golden and fragrant.
- This dish is vegetarian and can be made vegan by substituting the Greek yogurt with a plant-based alternative.
- Leftovers keep well refrigerated for up to 2 days and can be enjoyed cold or gently reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: harissa, roasted tomatoes, couscous, caramelized onions, yogurt sauce, tahini, Mediterranean, vegetarian, easy dinner