Ingredients
Instructions
Prep the Sheet Pans
Preheat your oven to 400°F (200°C). Prepare the vegetables by breaking the cauliflower into bite-sized florets and cutting the zucchini into chunks. Quarter the red onion and ensure the beans are thoroughly dry to encourage better roasting.
Glaze and Roast
In a large bowl, whisk together the olive oil, harissa, maple syrup, orange zest, cinnamon, cumin, and a pinch of salt. On two large sheet trays, divide the ingredients: place the cauliflower and zucchini on one, and the beans and onion on the other. Toss everything with the harissa mixture until evenly coated. Roast for 30–35 minutes, tossing once midway through, until the vegetables are tender and caramelized.
Assemble the Base
While the vegetables roast, prepare the couscous according to the package instructions. Once the water is absorbed, fluff with a fork and stir in the butter and chopped parsley until the butter is fully melted.
Whisk the Sauce
In a small bowl, combine the greek yogurt with the lemon zest and half of the lemon juice. Whisk until smooth and creamy.
Plating & Garnishing
Divide the buttery green couscous among four bowls. Top with a generous scoop of the spicy roasted vegetables and beans. Drizzle the lemon yogurt over the top and squeeze the remaining lemon juice over the veggies for a bright, acidic finish. Garnish with a few extra cracks of black pepper or a sprinkle of fresh parsley.