North African Harissa-Roasted Cauliflower Couscous with Chickpeas

Name: North African Harissa-Roasted Cauliflower Couscous with Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 medium head (about 1.5 lbs) (680 g) cauliflower, cut into 1-inch florets, cut into 1-inch florets, patted dry; 1½ cans (15 oz each) (850 g) canned chickpeas, drained and dried, drained, rinsed, and patted dry with paper towels; ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 g) harissa paste; 3 cloves (15 g) garlic, minced, minced; 1 teaspoon (3 g) ground cumin; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 1½ cups (270 g) pearl couscous; 2½ cups (600 ml) vegetable broth; ½ cup (80 g) dried apricots, chopped, chopped into bite-sized pieces; ½ cup (20 g) fresh cilantro, chopped, fresh, leaves and tender stems, chopped; 2 tablespoons (30 ml) fresh lemon juice; ¼ cup (30 g) sliced almonds, toasted, toasted until fragrant (optional)

From the MyKitchenBank Kitchen

Nutty pearl couscous paired with charred cauliflower and roasted chickpeas, all tossed with harissa, dried apricots, and fresh cilantro. A vibrant, satisfying vegetarian main that balances spice, sweetness, and earthiness in true North African style.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 2 cups per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1 medium head (about 1.5 lbs) (680 g) cauliflower, cut into 1-inch florets, cut into 1-inch florets, patted dry
1½ cans (15 oz each) (850 g) canned chickpeas, drained and dried, drained, rinsed, and patted dry with paper towels
¼ cup (60 ml) extra-virgin olive oil
2 tablespoons (30 g) harissa paste
3 cloves (15 g) garlic, minced, minced
1 teaspoon (3 g) ground cumin
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
1½ cups (270 g) pearl couscous
2½ cups (600 ml) vegetable broth
½ cup (80 g) dried apricots, chopped, chopped into bite-sized pieces
½ cup (20 g) fresh cilantro, chopped, fresh, leaves and tender stems, chopped
2 tablespoons (30 ml) fresh lemon juice
¼ cup (30 g) sliced almonds, toasted, toasted until fragrant (optional)

Equipment (5)

Large rimmed sheet pan
Medium saucepan with lid
Large mixing bowl
Small bowl
Measuring cups and spoons

Steps

Before you start

Preheat oven to 425°F (220°C)
Drain and pat canned chickpeas dry with paper towels so they roast instead of steam
Measure out all ingredients before you start—the roasting happens quickly

1
Toss vegetables with harissa
- In a small bowl, whisk together 3 tablespoons olive oil, harissa paste, minced garlic, ground cumin, salt, and black pepper until smooth.
- Transfer the cauliflower florets and dried chickpeas to a large rimmed sheet pan.
- Pour the harissa mixture over and toss well with your hands or two large spoons until the vegetables are evenly coated.
+ Show details− Hide details
Ready when: vegetables are well coated with the spice mixture
Tip: Pat the chickpeas as dry as possible before tossing—moisture will steam them rather than allow them to crisp up.
2
Roast cauliflower and chickpeasOven 425°F / 220°C
- Spread the coated vegetables in a single layer on the sheet pan.
- Roast in a 425°F (220°C) oven for 30–35 minutes, stirring halfway through (around the 15-minute mark).
- The cauliflower should be golden and charred at the edges, and the chickpeas should be crispy and deeply browned.
+ Show details− Hide details
Ready when: cauliflower is golden with dark charred edges; chickpeas are dark brown and crispy throughout
Tip: Stir halfway through to ensure even browning on all sides. Don't worry if some chickpeas look very dark—that caramelization is delicious.
3
Cook pearl couscous
- While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan over medium-high heat.
- Add pearl couscous and stir once.
- Reduce heat to medium-low, cover, and simmer for 10 minutes until all liquid is absorbed and the couscous is tender but still has a slight chew.
+ Show details− Hide details
Ready when: all liquid is absorbed; couscous is tender with a slight chew, not mushy
Tip: Pearl couscous should be firmer than regular couscous; don't overcook or it will turn to mush.
4
Combine and finish
- Transfer the cooked couscous to a large mixing bowl.
- Add the roasted cauliflower and chickpeas, chopped dried apricots, fresh cilantro, lemon juice, and the remaining 1 tablespoon olive oil.
- Toss gently to combine, then taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
+ Show details− Hide details
Ready when: all ingredients are evenly distributed; flavors are balanced
Tip: Add the extra olive oil and lemon juice after roasting—they brighten the dish and prevent it from tasting one-dimensional.
5
Serve and garnish
- Divide the harissa couscous among four bowls or plates.
- Top with toasted sliced almonds if using.
- Serve immediately or at room temperature.
+ Show details− Hide details
Tip: This dish is excellent warm or at room temperature, making it ideal for meal prep or casual entertaining.

Good to know

Tips

For a protein boost, add 4 oz (115 g) crumbled feta cheese or a dollop of Greek yogurt on top after plating.
If harissa paste is unavailable, make a quick version by whisking 1 tablespoon paprika, ½ tablespoon cayenne, ½ teaspoon ground coriander, and 2 tablespoons olive oil into a paste.
Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until fragrant—this adds nutty depth.
Serve with a side of labneh (strained yogurt) or hummus, and warm pita or flatbread on the side for a more complete meal.

Make ahead

Roast the cauliflower and chickpeas up to 1 day ahead and store covered in the refrigerator. Cook the couscous separately and chill; reheat both components gently in a 325°F (163°C) oven for 10–12 minutes, or combine cold for a room-temperature salad.

Storage & reheating

Store covered in the refrigerator for up to 4 days. The couscous will absorb the dressing and flavors will meld—it actually tastes better the next day. Do not freeze. To serve cold, add a splash of lemon juice or olive oil and toss gently.

Substitutions

pearl couscous → regular couscous or millet. Use regular couscous if pearl is unavailable, though the texture will be softer and less chewy. Reduce the broth to 2 cups and cooking time to 5 minutes.
harissa paste → sriracha or cayenne-based hot sauce. Use about 1½ tablespoons sriracha for a slightly different flavor profile but similar heat. You may need to reduce it slightly as sriracha is thinner.
dried apricots, chopped → dried cranberries, raisins, or chopped dates. Any dried fruit adds sweetness and chew. Dates will make the dish richer; cranberries and raisins lighter.
fresh cilantro, chopped → fresh parsley or mint. Parsley is milder; mint adds coolness. Both work well but cilantro's earthiness is most authentic to the cuisine.