Spiced Chickpea and Roasted Veggie Couscous Bowls with Harissa Yogurt

These vibrant bowls are packed with warm, aromatic shawarma spices, tender roasted vegetables and fluffy apricot-studded couscous. Crispy chickpeas and tangy pickled shallot add texture and brightness, while a smoky harissa yogurt sauce brings a creamy, spicy finish.

Perfect for a satisfying weeknight dinner, this recipe is entirely vegetarian and comes together with simple, wholesome ingredients. The combination of roasted veggies, spiced chickpeas and a zesty sauce makes every bite exciting.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView 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

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Drain, rinse and pat chickpeas dry with paper towels. Halve, core and thinly slice bell pepper into strips.
2. On a baking sheet, toss carrots with a drizzle of olive oil, 1 teaspoon shawarma spice blend, salt and pepper. On a separate baking sheet, toss chickpeas on one side with a drizzle of olive oil, 1 teaspoon shawarma spice blend, salt and pepper. Toss bell pepper on the other side with a drizzle of olive oil, salt and pepper.
3. Roast carrots on the middle rack and chickpeas and bell pepper on the top rack until veggies are browned and tender and chickpeas are crispy, 18-22 minutes. (Chickpeas may pop; that’s normal.) If carrots finish first, remove them and set aside.
4. Meanwhile, halve, peel and thinly slice shallot. Quarter lemon. Finely chop cilantro. In a small bowl, combine shallot, juice from half the lemon, a pinch of sugar and salt. Set aside to pickle. In another small bowl, combine yogurt, sour cream, ¼ teaspoon garlic powder, a squeeze of lemon juice and harissa powder to taste. Add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
5. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Add stock concentrate, ¾ cup water, remaining garlic powder and a big pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.
6. Stir dried apricots into the couscous; season with salt and pepper. Divide couscous among bowls. Arrange chickpeas, bell pepper and carrots on top in separate sections. Drizzle with harissa yogurt sauce. Top with cilantro and pickled shallot (drained). Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes; regular couscous may cook in 5 minutes. Follow package instructions.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently and add fresh cilantro before serving.

Can I make this recipe vegan?

Yes, substitute the yogurt and sour cream with plant-based alternatives and use a vegan butter or oil for the couscous.