To prepare dressing: Whisk together the harissa paste, lemon zest and juice, water and olive oil until smooth. Stir in garlic, mint, cilantro, salt and pepper. Refrigerate...

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6 to 8 servings

Dressing:

– Harissa paste (recipe follows)

– Finely grated zest of 1 lemon

– 6 tablespoons fresh lemon juice

– 2 tablespoons water

– 2 tablespoons olive oil

– 1 teaspoon finely minced garlic

– 2 teaspoons finely chopped mint

– 2 teaspoons finely chopped cilantro

– ¼ teaspoon salt

– ¼ teaspoon ground black pepper

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Yogurt sauce:

– 1 cup plain low-fat yogurt

– 1 teaspoon olive oil

– 1 tablespoon plus 1 teaspoon fresh lemon juice

– ½ teaspoon ground cumin

– 2 teaspoons finely chopped mint

– 2 teaspoons finely chopped cilantro


Couscous and vegetables:

– 2 medium sweet potatoes

– 2 red onions

– 2 sweet red bell peppers

– 2 tablespoons olive oil

– 2 tablespoons balsamic vinegar

– ¼ teaspoon salt

– ¼ teaspoon ground black pepper

– 1 can (14-ounces) reduced-sodium chickpeas, drained and rinsed

– 2 green onions, thinly sliced

– 1¼ cups couscous

– 2 cups vegetable stock or broth

– Small mint and cilantro leaves

1. To prepare dressing: Whisk together the harissa paste, lemon zest and juice, water and olive oil until smooth. Stir in garlic, mint, cilantro, salt and pepper. Refrigerate until ready to serve.


2. To prepare yogurt sauce:
Stir together yogurt, olive oil, lemon juice, cumin, mint and cilantro. Refrigerate until ready to serve.


3. To prepare couscous and vegetables:
Preheat oven to 400 degrees. Peel sweet potatoes and cut into 1-inch chunks. Cut ends from onions and peel. Cut each into 10 wedges. Halve peppers and remove stems and seeds. Cut into ½-inch thick slices. Combine all vegetables in a roasting pan, spreading in a single layer. Drizzle with olive oil and balsamic vinegar; sprinkle with salt and pepper. Roast 15 minutes. Stir and continue roasting 20 minutes. Check vegetables for doneness.

4. Combine chickpeas and green onions in a large bowl with 2 tablespoons of the dressing. Set aside. Bring the vegetable stock to a boil and add the couscous, stirring well. Set aside off the heat 10 minutes.


5.
Break up the couscous with your fingers, adding to the chickpeas. Stir in half of the dressing. Pile onto a platter and top with the roasted vegetables. Drizzle remaining dressing over the dish and garnish with mint and cilantro leaves. Serve the yogurt sauce on the side.


Data per 1 of 8 servings:


Calories 390

Protein 11.47g

Fat 11.03g

Carbohydrates 55.72g

Sodium 665mg

Saturated fat 1.66g

Monounsaturated fat 6.85g

Polyunsaturated fat 1.43g

Cholesterol 1.75mg

Adapted from “Diva Cooking: Unashamedly Glamorous Party Food” by Victoria Blashford-Snell and Jennifer Joyce.