Vegan Couscous Bowls with Very Spicy Harissa-Roasted Veggies
Toasted Walnuts & Silky Avocado Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
Plant one right here! These bowls are filled to the brim with meatless magic. Line each serving with couscous invigorated with lemon zest. It’s a soft landing for oven-roasted vegetables that get a flavour work-over: first, from our Eat Your Veg spice mix (with delicious hints of curry and celery seeds), followed by a coating of hot and heavy harissa paste boosted with additional garlic. A zingy avocado vinaigrette ties things together, under warm and crunchy toasted walnuts.
We will send you:
- 200g Mini sweet peppers
- 2 Garlic cloves
- 2 Scallions
- 1 Lemon
- 2 Green zucchini
- 57g Avocado purée
- 25g Chopped walnuts
- 100g Couscous
- 15g Harissa
- 9g Eat Your Veg spices (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)
Contains: Mustard, Sulphites, Walnuts, Wheat
You will need:
Small pot (or kettle)
Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Large heatproof bowl
Parchment paper
Total Fat
45 g
Saturated Fat
5 g
Sodium
1050 mg
Total Carb
113 g
Sugars
13 g
Protein
27 g
Fibre
22 g
Preparation
Start the vegetables
Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Quarter the zucchini lengthwise; halve crosswise. Halve and core the sweet peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 10 min., until partially cooked.
Cook the couscous
Meanwhile, in a large heatproof bowl, combine the couscous, boiling water and remaining spices. Cover and let sit for 10 min. Fluff and keep warm.
Mise en place & toast the walnuts
Meanwhile, thinly slice the scallions crosswise. Zest and juice the lemon. Mince the garlic. Heat a large, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
Finish the vegetables
In a second small bowl, combine the harissa, ¾ of the garlic and 1 tbsp oil (double for 4 portions). When the vegetables are partially cooked, remove from the oven and add the harissa mixture (start with ⅓); toss well. Roast, 6 to 8 min., until tender.
Make the vinaigrette
Meanwhile, in a medium bowl, combine the lemon juice (start with ½), avocado purée, remaining garlic, 1 ½ tbsp water (double for 4 portions) and S&P.
Finish & serve
To the bowl of couscous, add the lemon zest (start with ½) and ½ the scallions; stir well. Divide the couscous between your bowls. Top with the vegetables. Drizzle with the vinaigrette. Garnish with the walnuts and remaining scallions. Bon appétit!
