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dukkah roasted vegetables

Dukkah Spiced Vegetables with Spicy 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?
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Egyptian, North African
Servings 2 portions
Calories 524 kcal


  • tbsp dukkah coarse
  • 2 tbsp 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
  • 1/2 lemon
  • 1 tbsp harissa paste
  • 15 g sultanas
  • 100 ml vegan yoghurt or greek yoghurt
  • ½ tbsp mint sauce
  • 1 tsp agave nectar or runny honey
  • 15 g hazelnuts or any other nuts roughly chopped


  • 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 tbsp of olive oil and sprinkle with 1 tbsp 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 tbsp of harissa and lemon juice and carefully mix.
  • Divide the couscous amongst bowls, top with roasted broccoli. Scatter the roughly chopped nuts on top, sprinkle with the rest of dukkah and serve with the mint yoghurt.


Sodium: 214mgCalcium: 163mgVitamin C: 76mgVitamin A: 1194IUSugar: 15gFiber: 11gPotassium: 650mgCholesterol: 3mgCalories: 524kcalMonounsaturated Fat: 10gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 22gProtein: 18gCarbohydrates: 66gIron: 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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