Katie Cook Makes Harissa Roasted Tomatoes and Israeli Couscous Summer Pilaf

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor, while ricotta is a more budget-friendly option.

harissa paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat, while red pepper flakes are more economical.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthier option, and sunflower seeds are more cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly alternative.

Preheat oven to 375°F.

Halve the tomatoes lengthwise and lay in a single layer on a sheet pan lined with foil.

Mix the olive oil, balsamic vinegar, and harissa in a small bowl and pour over the tomatoes, tossing to coat well, then arrange cut side up.

Sprinkle with the sugar and season with salt and black pepper.

Roast the tomatoes for 35-40 minutes, or until caramelized in patches and slightly shrunken.

While the tomatoes work, cook your couscous in a pot of boiling salted water for 8-10 minutes and drain.

Coat the couscous with a little olive oil.

Turn on a sauté pan and add some neutral oil, allowing it to heat up.

Add the shallot and cook until it starts to sweat and soften.

Then add the red bell pepper, zucchini, and corn, tossing occasionally until the vegetables are al dente.

Add the cooked couscous to the sauté pan of vegetables and stir to combine.

Season with salt, pepper, and lemon juice to taste.

Add half the feta and most of the parsley to the pot, stir, and serve on a platter or individual plates.

Top with harissa-roasted tomatoes, then garnish with remaining feta and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens