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Harissa Fried [Leftover] Couscous
with chickpeas and baby broccoli

Active: 30 min Total: 30 min

Delicate couscous provides a delicious backdrop for this Middle Eastern inspired vegetarian dish, flavored with harissa, olives, and sundried tomatoes. Finished with lemon juice, you'll be shocked how much flavor can come from just a few ingredients.
Smarts: This uses couscous from the night before for a quick and easy dish.

Tags

Ingredients

Servings:
4
Metric
Harissa Fried [Leftover] Couscous with Chickpeas and Baby Broccoli:
  • Garlic - 2 cloves, minced
  • Onions, red - 1, diced
  • Baby broccoli (sub broccoli) - 1 lb, chopped into 2" / 5cm segments
  • Cilantro, chopped (sub parsley) - 2 Tbsp
  • Olives, black - 2 oz, sliced
  • Sundried tomatoes, stored in oil - 8, chopped
  • Cucumbers - 8 oz, sliced or chopped
  • Beans, garbanzo (14oz / 397g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Harissa paste (sub tomato paste with a few drops of hot sauce) - 1 Tbsp
  • Leftover couscous from Monday - 2 cups
  • Lemon juice - 1/4 cup
  • Feta - 3 oz, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Red onions / Baby broccoli / Cilantro / Olives / Sundried tomatoes - Prep as directed. (Can be done up to 4 days ahead)
  2. Baby broccoli - Place into a microwave-safe dish and cover with a damp paper towel. Microwave for 2 to 3 minutes, until tender but still a bit crunchy. If you don’t own a microwave, just boil in salted boiling water for 1-1/2 minutes and then transfer to a bowl of very cold water (use ice if needed) to stop the cooking process (this is called blanching).
  3. Cucumbers - Slice or chop.
  4. Garbanzo beans - Drain and rinse.

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Make

  1. Heat a wok over medium-high heat. Add oil and then garlic, onions, harissa paste, and sundried tomatoes to heated oil. Saute for ~2 minutes, until fragrant.
  2. Add garbanzo beans and saute for another 2 minutes.
  3. Add baby broccoli and cook until it’s cooked to your liking.
  4. Fold in leftover couscous and cook until it’s warmed up.
  5. Finish with olives, lemon juice, and cilantro. Season to taste with salt and pepper.
  6. Serve topped with feta and cucumbers.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (83)
Gluten-free (9)
Paleo (10)
Vegetarian (8)

29 reviews

Used goat cheese. So delicious and healthy! Kid approved.

By: Erica
Posted: May 28, 2019
Diet: Gluten-free
0 Helpful

A different flavor profile than we're used to -- enjoyed it as breakfast with eggs and bacon.

By: Sundi
Posted: May 09, 2017
Diet: Paleo
0 Helpful

Used tomato paste and sirracha instead of harissa paste. Would probably spring for the harissa next time, since this meal was nothing special.

By: Jenna
Posted: Jun 29, 2016
Diet: Original
0 Helpful

This was really good, but putting the spicy harissa in a hot wok created toxic pepper-spray air, so I had a choking fit and the rest of the family had to stay upstairs so my wife wouldn't have an asthma attack. It was kind of a mess.

By: Megan
Posted: Jun 23, 2016
Diet: Original
0 Helpful

half of us like it, half not. just an overall vinegar taste that i'm not a fan of.

By: Monica
Posted: Jun 12, 2016
Diet: Vegetarian
0 Helpful

The reviews for this were all over the place. Personally, I really liked it. It could have been a bit spicier- I didn't have harissa paste, so I subbed Sriracha. Also, I couldn't find baby broccoli, but regular broccoli worked fine.

By: Emily
Posted: Jun 09, 2016
Diet: Original
0 Helpful