Middle Eastern
One-Pot Harissa Chickpeas and Couscous
Chickpeas simmer in a tomato-harissa broth, then couscous steams in the same pot off the heat. Yogurt on the side cools the heat.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Photo: Stacy Spensley (CC BY). Source
Why you’ll love it
- One pot cooks the sauce and the grain.
- Harissa is the heat, so you can use less.
- Couscous only needs a covered rest, not a boil.
- Yogurt is optional and served cold.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oil in a saucepan. Cook the onion 4 minutes. Add the garlic and harissa for 30 seconds.
- 2
Add the chickpeas, tomatoes, broth, and salt. Simmer 10 minutes.
- 3
Stir in the couscous, cover, and turn off the heat.
- 4
Rest 8 minutes. Fluff with a fork.
- 5
Serve with a spoon of yogurt.
Pro tips
- Taste the harissa first. Some jars are much hotter.
- If the couscous looks dry, add 2 tbsp hot water and cover 2 minutes.
- A handful of spinach can go in with the couscous.
Easy substitutions
- Harissa
- 1 tsp smoked paprika plus a pinch of cayenne
- Couscous
- 1 cup instant rice, same rest
- Yogurt
- A squeeze of lemon
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Reheat with a splash of water until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 16 g
- Carbs
- 62 g
- Fat
- 12 g
- Fiber
- 10 g
Budget friendly · One Pan · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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