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    Home » MAINS » VEGAN

    Dukkah Roasted Vegetables With Harissa Couscous

    Published: January 14, 2022 · Updated: September 8, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    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?

    Take Me To:
    • Vegetarian Recipe With Dukkah
    • What is Dukkah? How to Use it?
    • Method
      • STEP 1: Roast the Vegetables
      • STEP 2: Make Mint Yoghurt
      • STEP 3: Make Harissa Couscous
    • Other Recipes With Dukkah
    • Recipe Card

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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.

    Egyptian Dukkah in a small aquare white bowl on a wooden table.

    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.

    Cubed courgette, aubergine and red onion wedges on a baking parchment lined tray.
    Purple broccoli sprouting with olive oil and dukkah in a large metal bowl.

    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.

    dukkah vegetables, spicy couscous and mint yoghurt in a blule bowl with a brown rim on a black surface.

    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 roasted vegetables

    Dukkah Spiced Vegetables with Harissa Couscous

    A real vegetarian North African cuisine-inspired celebration on a plate, this Dukkah Roasted Vegetables recipe is not only easy to make but also busting with the flavours of nutritious roasted vegetables! Roasted broccoli, courgette and aubergine served on a bed of fluffy wholewheat couscous, spiced with harissa, all topped with crunchy fragrant Dukkah! What's not to like?
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dinner, Lunch, Main Course, Side Dish
    Cuisine Egyptian, North African
    Servings 2 portions
    Calories 524 kcal

    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

    Calories: 524kcalCarbohydrates: 66gProtein: 18gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 214mgPotassium: 650mgFiber: 11gSugar: 15gVitamin A: 1194IUVitamin C: 76mgCalcium: 163mgIron: 3mg
    Keyword Broccoli and Spicy Couscous, Dukkah Roasted Broccoli, Dukkah Roasted Vegetables, Dukkah Spiced, Harissa Couscous, How to USe Dukkah, Vegan Bowl, Vegan Couscous Bowl, Vegetarian Recipes with Dukkah
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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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