Couscous With Roasted Vegetables, Chicken Sausage, And Harissa Recipe

Name: Couscous With Roasted Vegetables, Chicken Sausage, And Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetables:; 1 small eggplant (about 3/4 pound), cut into 6 wedges; 2 small leeks (about 3/4 pound), trimmed and each cut in half lengthwise; 1 zucchini (about 1/2 pound), cut into 4 wedges; 2 (3-ounce) chicken sausages with basil and pine nuts (such as Gerhard's); 1 Vidalia or other sweet onion, cut into 8 wedges; 1 large red bell pepper, cut into 1-inch strips; 1 tablespoon balsamic vinegar; 1 1/2 teaspoons olive oil; 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 5 large garlic cloves, unpeeled; Dressing:; 2 tablespoons fresh lemon juice; 1 tablespoon balsamic vinegar; 1 1/2 teaspoons olive oil; 2 tablespoons chopped fresh or 2 teaspoons dried basil; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; Couscous:; 1 1/4 cups water; 3/4 cup uncooked couscous; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained; 2 tablespoons commercial harissa; 2 tablespoons water

Servings: persons

Vegetables:
1 small eggplant (about 3/4 pound), cut into 6 wedges
2 small leeks (about 3/4 pound), trimmed and each cut in half lengthwise
1 zucchini (about 1/2 pound), cut into 4 wedges
2 (3-ounce) chicken sausages with basil and pine nuts (such as Gerhard's)
1 Vidalia or other sweet onion, cut into 8 wedges
1 large red bell pepper, cut into 1-inch strips
1 tablespoon balsamic vinegar
1 1/2 teaspoons olive oil
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large garlic cloves, unpeeled
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons olive oil
2 tablespoons chopped fresh or 2 teaspoons dried basil
1/2 teaspoon ground cumin
1/4 teaspoon salt
Couscous:
1 1/4 cups water
3/4 cup uncooked couscous
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 tablespoons commercial harissa
2 tablespoons water

1
Preheat oven to 450u00b0.
2
To prepare vegetables, combine first 11 ingredients; toss well. Place vegetable mixture and garlic on a large, foil-lined baking sheet. Bake at 450u00b0 for 20 minutes or until vegetables are browned and sausages are done. Cut vegetables into 1-inch pieces. Cut sausages into 1/4-inch-thick slices.
3
To prepare dressing, squeeze garlic cloves into a large bowl to extract garlic pulp. Discard skins. Mash garlic pulp with a fork. Add lemon juice and next 5 ingredients (lemon juice through salt) to garlic pulp; stir well.
4
To prepare couscous, bring 1 1/4 cups water to a boil in a medium saucepan. Gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff couscous with a fork. Combine the couscous, chickpeas, dressing, vegetables, and sausage in a large bowl; toss gently.
5
Combine harissa and 2 tablespoons water in a small bowl. Spoon 2 cups couscous mixture into each of 4 serving bowls. Drizzle each serving with 1 tablespoon harissa mixture.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Vegetables:, 1 small eggplant (about 3/4 pound), cut into 6 wedges, 2 small leeks (about 3/4 pound), trimmed and each cut in half lengthwise, 1 zucchini (about 1/2 pound), cut into 4 wedges, and more.

Yes, Couscous With Roasted Vegetables, Chicken Sausage, And Harissa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Roasted Vegetables, Chicken Sausage, And Harissa

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