Spiced Chickpea Couscous Bowls with Roasted Veggies and Harissa Yogurt

These vibrant bowls bring together the warm, earthy spices of shawarma with hearty chickpeas and tender roasted vegetables. The combination of crispy spiced chickpeas, sweet roasted carrots and smoky bell pepper creates a satisfying base, while apricot-studded couscous adds a touch of sweetness. A tangy quick-pickled onion and a creamy harissa yogurt sauce tie everything together with bright, cooling notes.

Perfect for a weeknight dinner, this recipe is entirely vegetarian and packed with flavor. The harissa yogurt sauce provides a spicy kick that balances the richness of the roasted ingredients and the fresh cilantro adds a pop of color and freshness. Serve these bowls as a complete meal that’s as nourishing as it is delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with racks in the middle and top positions. Wash and dry all produce. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Drain and rinse the chickpeas, then pat them very dry with paper towels. Halve, core and thinly slice the bell pepper into strips.
2. On a baking sheet, toss the carrots with a drizzle of oil, 1 teaspoon of the shawarma spice blend, salt and pepper. On a second baking sheet, toss the chickpeas on one side with a drizzle of oil, 1 teaspoon of the shawarma spice blend, salt and pepper. On the empty side of the same sheet, toss the bell pepper strips with a drizzle of oil, salt and pepper.
3. Place the carrot sheet on the middle rack and the chickpea and bell pepper sheet on the top rack. Roast until the carrots are browned and tender and the chickpeas are crispy, 18-22 minutes. Check after 18 minutes; if the carrots are done first, remove them and set aside.
4. Meanwhile, halve, peel and thinly slice half of the red onion (save the rest for another use). Quarter the lemon. Finely chop the cilantro. In a small bowl, combine the sliced onion, juice from two lemon wedges, a pinch of sugar and a pinch of salt. Set aside to quick-pickle. In another small bowl, mix the yogurt, sour cream, ¼ teaspoon of the garlic powder, a squeeze of lemon juice and as much harissa powder as you like. Add water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. Season with salt and pepper.
5. Melt 1 tablespoon of butter in a medium pot over medium-high heat. Add the couscous and cook, stirring, until lightly toasted, 2-3 minutes. Add the stock concentrate, ¾ cup of water, the remaining garlic powder and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. Keep covered off the heat.
6. Once the vegetables and chickpeas are done, stir the dried apricots into the couscous and season with salt and pepper. Divide the couscous among bowls. Arrange the chickpeas, bell pepper and carrots on top in separate sections. Drizzle with the yogurt sauce. Top with cilantro and as much pickled onion (drained) as desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time and liquid ratio will differ. Israeli couscous is larger and chewier; regular couscous cooks much faster and requires less water. Adjust according to package instructions.

What can I substitute for harissa powder?

You can use a pinch of cayenne pepper or red pepper flakes mixed with a little smoked paprika to mimic the smoky heat. Alternatively, use a store-bought harissa paste, but reduce the liquid in the sauce.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the couscous and vegetables in the microwave or oven and add fresh cilantro and pickled onion before serving.