Harissa Chickpea and Veg Sheet Pan Meal

35m
Serves 4
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Directions

  1. 1Preheat oven to 400F.
  2. 2Remove stem from cauliflower and break into bite-size florets.
  3. 3Halve the eggplant, and cut into bite size pieces.
  4. 4Drain the beans, rinse, and pat dry.
  5. 5Halve the red onion and cut into quarters.
  6. 6In a bowl, mix together olive oil, harissa, maple syrup, orange zest, spices, and a pinch of salt.
  7. 7Taste to adjust the seasoning.
  8. 8Grease 2 quarter sheet trays.
  9. 9Toss the cauliflower and eggplant with half of the harissa mixture and place on one sheet tray.
  10. 10Toss the beans with red onion on the other sheet tray.
  11. 11Roast in the oven for 30-35 minutes or until fork tender.
  12. 12Toss the vegetables once midway through.
  13. 13While the veggies cook, prepare your couscous per boxed instructions.
  14. 14Once cooked, toss with 2 tbsp chopped parsley and 1 tbsp butter.
  15. 15Prepare lemon yogurt by mixing together yogurt with lemon zest of 1 lemon and juice from 1/2 lemon.
  16. 16Remove veggies from oven.
  17. 17Squeeze remaining lemon half over veggies.
  18. 18Toss and serve with cous cous and yogurt.

Ingredients

  • 1 head cabbage
  • 1 eggplant
  • 1 large red onion
  • 2 cans cannelini beans
  • 3 tbsp olive oil
  • 3 tbsp harissa paste
  • 1 orange zest
  • 1 tbsp maple syrup
  • 0.5 tsp baharat seasoning
  • 0.5 tsp cinnamon
  • 0.25 tsp cumin
  • 1 to taste salt
  • 1 cup couscous
  • 0.5 cup coconut yogurt
  • 1 lemon
  • 2 tbsp chopped parsley
  • 1 tbsp butter

Equipment

ovenquarter sheet traysbowl

Tips

  • Use seasonal vegetables like cauliflower, sweet potatoes, and eggplant.
  • Cook vegetables until fork tender, tossing once midway through.
  • Prepare couscous per boxed instructions and toss with parsley and butter.
  • Serve with a lemon coconut yogurt for a well-rounded meal.

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