Moroccan Couscous Salad with Chickpeas and harissa roasted vegetables, a deliciously spiced vegan dish full of colour and flavour. Ready in about 20 minutes, this salad is absolutely delicious. The harissa paste gives it a distinctive exotic flavour and an earthy heat. The dried fruit work beautifully with the roasted vegetables. Best served cold as a side or a meal on its own. A great working lunch idea.
Chop the aubergine and red pepper, and the harissa paste, and mix well to coat.
Roast in the pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for 10-15 minutes until tender.
Add the couscous, dried fruit and spices to a large bowl, pour over the boiling water, cover the bowl with a lid or a large plate, and set aside for 5 minutes.
Use a fork to fluff it up, add the roasted vegetables, chickpeas and parsley, and stir well to combine.
Serve it either warm or cold.