March is National Nutrition Month. This year’s theme is Celebrating Global Flavors. Our week three recipe is harissa roasted vegetables with couscous, from Island Health Registered Dietitian Amber Phillips.

Couscous is widely used throughout North Africa. It is not a grain as is commonly thought, but more like a tiny pasta made from durum wheat and water that is lightly steamed during processing. I love this ingredient because it does not require cooking. Simply pour a near-boiling liquid over the dry couscous, cover for five minutes, fluff with a fork, and it is ready to eat! Like rice, couscous takes on whatever flavors you introduce to it. Because couscous is made from durum wheat, it is not gluten-free and would not be appropriate for someone with Celiac disease. A great pairing with couscous is harissa, a striking dark-red paste with a smoky, peppery flavor.  Harissa is a commonly used North African condiment, generally made from olive oil blended with dried chili peppers, garlic, and spices, such as coriander and caraway seed. Some versions also add roasted red peppers or sun-dried tomatoes. I like to keep a jar in the refrigerator because besides flavoring couscous, harissa makes an excellent sandwich spread or marinade for meat. Now that it is light outside past 6pm, try this recipe paired with a grilled protein as you watch the sun set!

To view the whole recipe, click the link below:

Harissa Roasted Vegetables with Couscous