Harissa-Spiced Turkey Couscous with Roasted Vegetables

Harissa brings intense, concentrated heat to this dynamic couscous dish that combines the lean protein of ground turkey with deeply roasted root vegetables. The fiery harissa paste, traditionally made from dried chiles, garlic, and spices, creates a vibrant sauce that coats each grain of couscous with bold, complex flavors. Roasting the vegetables until they're caramelized and slightly charred adds smoky depth that complements the spice beautifully. This recipe shows how to balance heat with sweet roasted vegetable flavors and how to control spice levels to suit your preferences. Perfect for adventurous cooks seeking bold flavors in an accessible, weeknight-friendly package that's also surprisingly healthy. Ingredients: - 2 cups medium-grain couscous - 3.5 cups vegetable or chicken broth - 1.5 lbs ground turkey - 3 tablespoons harissa paste (or more for extra heat) - 3 medium carrots, cut into chunks - 2 parsnips, cut into chunks - 1 lb Brussels sprouts, halved - 1 red bell pepper, diced - 4 tablespoons olive oil - 2 onions, diced - 4 cloves garlic, minced - 1 teaspoon ground cumin - ½ teaspoon caraway seeds - Salt and pepper - Fresh parsley and lemon for serving Instructions: 1. Preheat oven to 425°F 2. Toss carrots, parsnips, Brussels sprouts, and bell pepper with 2 tablespoons olive oil, salt, and pepper 3. Roast vegetables for 30-35 minutes until caramelized and charred 4. Meanwhile, heat 2 tablespoons olive oil in a large pot 5. Sauté onions until soft, add garlic and cook for 1 minute 6. Add ground turkey and brown, breaking up meat as it cooks 7. Stir in harissa paste, cumin, and caraway seeds 8. Cook for 2 minutes to bloom the spices 9. Pour in broth and bring to a simmer 10. Steam couscous according to package directions 11. Combine roasted vegetables with the harissa turkey mixture 12. Fluff couscous and layer with the spiced turkey and vegetables 13. Garnish with fresh parsley and lemon wedges 14. Serve with cooling cucumber-yogurt sauce on the side Serves: 6 | Cooking time: 45 minutes Spice level can be adjusted based on harissa paste amount. Cooling yogurt sauce recommended.