Couscous & Charred Veggie Bowl with Dates & Harissa Drizzle

This couscous and charred vegetable bowl brings together smoky courgette, sweet grilled peppers, chopped Medjool dates, salty feta and fresh mint, all finished with a quick harissa and lemon drizzle. The dates soften the heat of the harissa, so every bite is sweet, smoky and gently spicy. It takes about 25 minutes and works well for lunch, dinner or a packed lunch.Serves: 2Prep time: 10 minutesCook time: 15 minutesTotal time: about 25 minutesWhy You’ll Love This BowlSweet and spicy balance: Medjool dates and a touch of honey round out the warm harissa.Quick to cook: couscous only needs a few minutes of soaking, and the vegetables char in one pan.Easy to adapt: skip the feta and use maple syrup to make it vegan.Meal-prep friendly: the couscous and vegetables keep well in the fridge.IngredientsFor the bowl1/2 cup (90 g) dry couscous (makes about 1 1/2 cups cooked)1 medium courgette (zucchini), cut into thick half-moons1 cup red and yellow bell pepper strips1 tsp olive oil, plus a pinch of salt3 Medjool dates, pitted and chopped2 tbsp crumbled feta (choose one made with vegetarian rennet, or skip for vegan)A small handful of fresh mint leavesFor the harissa drizzle1 tbsp harissa paste (check the heat level of your brand)1 tbsp olive oil1 tsp honey (or maple syrup for vegan)1 tsp lemon juice1–2 tsp warm water, to loosenHow to Make the Couscous & Charred Veggie BowlStep 1: Cook the couscousPlace the couscous in a heatproof bowl with a pinch of salt. Pour over enough boiling water or stock to cover by about 1 cm (or follow the packet instructions), cover and leave for 5 minutes. Fluff with a fork.Step 2: Char the vegetablesToss the courgette and peppers with 1 tsp olive oil and a pinch of salt. Heat a griddle pan or heavy frying pan over high heat and cook the vegetables in a single layer for 3–4 minutes per side, until they have dark char marks and are just tender. Work in batches so the pan does not crowd.Step 3: Make the harissa drizzleWhisk the harissa paste, olive oil, honey and lemon juice together. Add warm water a teaspoon at a time until it is pourable.Step 4: AssembleDivide the couscous between two bowls. Top with the charred vegetables, chopped dates and feta. Spoon over the harissa drizzle and finish with fresh mint.Tips & VariationsGluten-free option: couscous is made from wheat, so swap it for cooked quinoa or millet if you need to avoid gluten.Add protein: stir in a can of drained chickpeas or top with grilled halloumi or chicken.Milder version: start with 1 tsp of harissa and add more to taste.Storage: keep the couscous and vegetables in an airtight container in the fridge for up to 3 days. Store the drizzle separately and add the mint just before serving.Frequently Asked QuestionsWhat does harissa taste like?Harissa is a North African chilli paste with a smoky, garlicky heat. If you do not have any, mix a little sriracha or chilli paste with a pinch of smoked paprika and ground cumin.Can I leave out the dates?You can, but they add sweetness that balances the harissa. Chopped dried apricots or raisins work as alternatives.Is this couscous bowl vegan?It is vegetarian as written. Leave out the feta (or use a vegan alternative) and use maple syrup instead of honey to make it vegan.Can I eat it cold?Yes. It is good warm or at room temperature, which makes it a handy lunchbox meal.Nutrition (Approximate, Per Serving)Calories: about 430 kcal | Carbohydrates: 72 g | Fat: 12 g | Protein: 10 g | Fibre: 7 gNutrition values are estimates calculated from the ingredients listed and will vary with the brands and exact quantities you use.More Healthy Bowls to TryIf you enjoy bowls like this, try our Air Fryer Za’atar Chickpea & Sweet Potato Bowl or these Sprouted Mung Bean & Edamame Lettuce Wraps.