A vegetarian North African cuisine-inspired celebration on a plate, these Dukkah Roasted Vegetables are not only easy to make but also burst with the flavours of nutritious roasted veggies! Roasted broccoli, courgette and aubergine served with fluffy wholewheat spicy couscous, flavoured with harissa, all topped with crunchy fragrant Dukkah! What’s not to like?
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Vegetarian Recipe With Dukkah
Dukkah Roasted Vegetables With Harissa Couscous is a vegetarian version of our Dukkah Salmon with Courgettes and Aubergine. The main flavourings are the same: we use Dukkah, harissa and mint yoghurt, and we add courgette and aubergine. But to make this meal a bit more substantial we also included roasted broccoli and some fluffy wholewheat couscous.
What is Dukkah? How to Use it?
Dukkah is an Egyptian spice mix/ condiment made from a blend of nuts, seeds, herbs and spices. The name Dukkah means ‘to pound’ in Arabic to illustrate the way Dukkah is made. Depending on what you use the mix for, it can be made into fine powder or coarse crumbs. Dukkah is really extremely versatile: it can be used to form a crust on meat or fish, sprinkled over eggs or salads. Another simple way to use it is to mix it with some extra virgin olive oil and dip bread in. If you fancy making your own Dukkah, have a look at our simple recipe here. However, you can buy it at most large supermarkets or Amazon.
Method
STEP 1: Roast the Vegetables
Preheat the oven to 200°C Fan. Line a large baking tray with baking parchment (we highly recommend Bacofoil).
Place cubed aubergine, courgette and onion wedges on a baking tray (leave one side empty for broccoli), sprinkle with olive oil, season with salt and roast for 10 minutes.
In the meantime, place the tenderstem broccoli or purple sprouting broccoli in a large bowl, drizzle with a tablespoon of olive oil and sprinkle with 1 tablespoon of dukkah. Massage the broccoli with your hands to coat the florets in dukkah. After the vegetables have been roasting for 10 minutes, add broccoli to the tray and roast in the oven for another 10 minutes.
STEP 2: Make Mint Yoghurt
In a small bowl, mix the mint sauce with agave nectar (or honey) and vegan (or Greek) yoghurt.
STEP 3: Make Harissa Couscous
Place the couscous and sultanas in a bowl and mix. Add 130ml of boiling water, cover the bowl and leave to rest for 5 minutes. Then fluff it up with the fork. Add the roasted courgette, aubergine and onion alongside a tablespoon of harissa and lemon juice and carefully mix.
Divide the couscous among bowls, and top with roasted broccoli. Scatter the roughly chopped nuts on top, sprinkle with the rest of the dukkah and serve with the mint yoghurt.
Other Recipes With Dukkah
For other recipes using Dukkah, have a look at our favourites below:
- Dukkah Spiced Salmon with Aubergine and Courgette
- Turkish Eggs with Dukkah
- Smoked Cheese and Chicken Risotto with Dukkah
Recipe Card
Dukkah Spiced Vegetables with Harissa Couscous
Ingredients
- 1½ tablespoon dukkah coarse
- 2 tablespoon olive oil
- 150 g tenderstem broccoli or purple srouting broccoli
- 1 red onion cut into 8 wedges
- 1 small aubergine cut into small cubes
- 1 courgette cut int small cube
- 100 g wholewheat couscous
- ½ lemon
- 1 tablespoon harissa paste
- 15 g sultanas
- 100 ml vegan yoghurt or Greek yoghurt
- ½ tablespoon mint sauce
- 1 teaspoon agave nectar or runny honey
- 15 g hazelnuts or any other nuts roughly chopped
Instructions
- Preheat the oven to 200°C Fan. Line a large baking tray with baking parchment.
- Place cubed aubergine, courgette and onion wedges on a baking tray (leave one side empty for broccoli), sprinkle with olive oil and roast for 10 minutes.
- In the meantime place the tenderstem broccoli or purple sprouting broccoli in a large bowl, drizzle with a tablespoon of olive oil and sprinkle with 1 tablespoon of dukkah. Massage the broccoli with your hands to coat the florets in dukkah. After the vegetables were roasting for 10 minutes, add broccoli on the tray and roast in the oven for another 10 minutes.
- In a small bowl, mix the mint sauce with agave nectar (or runny honey) and vegan (or Greek) yoghurt.
- Place the couscous and sultanas in a bowl and mix. Add 130ml of boiling water, cover the bowl and leave to rest for 5 minutes. Then fluff it up with the fork. Add the roasted courgette, aubergine and onion alongside a tablespoon of harissa and lemon juice and carefully mix.
- Divide the couscous among bowls and top with roasted broccoli. Scatter the roughly chopped nuts on top, sprinkle with the rest of dukkah and serve with the mint yoghurt.
Nutrition
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