Grilled Harissa Vegetables with Couscous

Something Extra
Summer 2015

Recipe Theme

Cool off with recipes from our latest edition of Something Extra!


Grilled Harissa Vegetables with Couscous

Grilled Harissa Vegetables with Couscous
4 baby bella mushrooms, quartered
4 (1/2 -inch thick) slices peeled eggplant
1 small red onion, thickly sliced
1 yellow bell pepper, thickly sliced
1 zucchini, thickly sliced
Olive oil cooking spray
3 tbsp. Mina Harissa Moroccan Red Pepper Sauce*
1 tbsp. lemon juice
1 tbsp. extra virgin olive oil
Garlic salt to taste
3 cups hot cooked couscous
Chopped fresh parsley

Serve over quinoa in place of couscous to make this dish a complete protein.

Prep: 15 minutes, Cook: 10 minutes, Serves: 4 to 6 

1. Coat all vegetables with cooking spray. Grill over medium heat until nicely charred and softened. Remove from grill and cut into bite-size pieces.

2. Place in a large bowl and stir in harissa sauce, lemon juice and olive oil; season with garlic salt. Serve over couscous and sprinkle with parsley.

*Mina Harissa comes in 2 varieties: spicy and mild. Use the spicy variety sparingly and the mild liberally. 

Nutritional Information:
166 calories, 5 g protein, 4 g total fat (0 g sat.), 29 g carbohydrate, 3 g fiber, 3 g sugar, 0 mg cholesterol, 58 mg sodium, 4 points


To add your comments, please log in.

We tried this recipe and found it delightful! Don't be put off by what you think the sauce might be like. There are two versions: mild and hot. We chose the mild and it is indeed easy on the taste buds. If you like veges you'll love this dish. David J

Comment Number: 6739