Couscous with Spring Vegetables and Harissa Sauce

Name: Couscous with Spring Vegetables and Harissa Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 baby carrots, cut in half lengthwise; 425 grams chickpeas (garbanzo beans), drained; 118 milliliters chopped fresh parsley; 3 garlic cloves, minced; 0 teaspoons ground allspice; 4 servings Harissa Sauce; 473 milliliters coarsely chopped leek; 1 Tbsp olive oil; 164 grams package roasted-garlic-and-olive-oil or plain couscous (such as Near East); 118 milliliters peeled halved pearl onions; 79 milliliters finely chopped plum tomato; 118 milliliters quartered radishes; 0 teaspoons salt; 473 milliliters torn spinach; 1 teaspoons sugar; 237 milliliters sugar snap peas, trimmed; 237 milliliters coarsely chopped yellow bell pepper

Couscous with Spring Vegetables and Harissa Sauce is a gluten free and vegan recipe with 4 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 47g of fat, and a total of 562 calories. If you have plum tomato, leek, sugar snap peas, and a few other ingredients on hand, you can make it. It works well as a reasonably priced side dish for Spring. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.

Ingredients you will need

Allspice

Couscous

Tomato

Cooking Oil

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add leek and next 6 ingredients (leek through garlic); saut 8 minutes.

Ingredients you will need

Garlic

Leek

Add spinach, parsley, sugar, salt, and chickpeas; saut 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.

Ingredients you will need

Chickpeas