Spiced Roasted Chickpea and Couscous Bowls with Harissa Yogurt Sauce

These vibrant bowls are packed with warm, aromatic shawarma spices and a medley of textures. Roasted chickpeas and carrots get a fragrant coating, while bell pepper adds sweetness. A bed of couscous studded with dried apricots soaks up all the flavors and a quick-pickled shallot brings brightness. The crowning touch is a creamy harissa yogurt sauce that adds a smoky, spicy kick.

This recipe is entirely vegetarian and comes together in about 40 minutes. It’s perfect for a satisfying weeknight dinner that feels special without much fuss. The components can be prepped ahead, making it great for meal prep too.

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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

0.5 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Pinch of sugarView 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, rinse and pat the chickpeas 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 olive oil, 1 teaspoon of the shawarma spice, salt and pepper. On a separate baking sheet, toss the chickpeas on one side with a drizzle of olive oil, 1 teaspoon shawarma spice, salt and pepper. On the empty side of that sheet, toss the bell pepper with a drizzle of olive oil, salt and pepper. (For 4 servings, use 2 teaspoons shawarma spice for the carrots and another 2 teaspoons for the chickpeas.)
3. Roast the carrots on the middle rack and the chickpeas and bell pepper on the top rack until the vegetables are browned and tender and the chickpeas are crispy, 25-30 minutes. (The chickpeas may pop a bit-that’s normal.) Check after 20 minutes; if the carrots are done first, remove them and set aside.
4. Meanwhile, halve, peel and thinly slice the shallot. Quarter the lemon. Finely chop the cilantro. In a small bowl, combine the shallot, juice from half the lemon, a pinch of sugar and a pinch of salt. Set aside to pickle. In another small bowl, whisk together the yogurt, sour cream, ¼ teaspoon garlic powder (you’ll use the rest later), a squeeze of lemon juice and harissa powder to taste. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper. (For 4 servings, use ½ teaspoon garlic powder.)
5. Melt the 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 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. (For 4 servings, use 2 tablespoons butter and 1½ cups water.)
6. When the vegetables 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 shallot (drained) as you like. Cut the remaining lemon wedge in half and serve alongside.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, follow the package instructions and reduce liquid accordingly.

Is this recipe gluten-free?

No, because it contains couscous (wheat). For a gluten-free version, substitute with quinoa or rice.

Can I make this meal ahead?

Yes! Roast the vegetables and cook the couscous in advance. Store components separately in the fridge. Reheat and assemble just before serving.