Harissa-Roasted Vegetable Couscous Bowl

Smoky, fiery, and fragrant with North African spice — Marrakesh Harissa is the difference between "roasted vegetables" and a bowl you'd order again. Charred zucchini and capsicum meet fluffy couscous and a nutty tahini drizzle for a lunch that pulls its weight.

Ingredients

• 1 cup couscous
• 1 cup boiling water or vegetable stock
• 1 zucchini, sliced into half-moons
• 1 red capsicum, cut into chunks
• 1 cup cherry tomatoes
• 2 tbsp olive oil, divided
• 3 tbsp Marrakesh Harissa
• 2 tbsp tahini
• Juice of 1/2 lemon
• Fresh parsley or mint, chopped

Method

1. Preheat oven to 200°C (400°F). Toss the zucchini, capsicum, and cherry tomatoes with 1 tbsp olive oil and 2 tbsp of the Marrakesh Harissa. Roast for 20-25 minutes until charred at the edges.
2. Meanwhile, pour boiling water or stock over the couscous, cover, and let stand for 5 minutes. Fluff with a fork and stir through the remaining 1 tbsp olive oil.
3. Whisk the tahini with lemon juice and a splash of water until smooth and drizzle-able.
4. Pile the roasted vegetables over the couscous.
5. Drizzle with the remaining Marrakesh Harissa and the tahini-lemon dressing.
6. Scatter with fresh parsley or mint before serving.

The Perfect Pairing

Marrakesh Harissa is the difference between "roasted vegetables" and a dish you'd order again — smoky, fiery, and built for exactly this kind of bowl. Keep the jar close; it wants to go on everything.