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Rose Harissa Stew with Cous Cous

Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Moroccan
Keyword: Harissa, Moroccan, Rose, Vegan
Servings: 2 people


  • 1 onion sliced
  • 4 garlic cloves finely chopped
  • Thumb sized piece of ginger finely chopped
  • 400 g squash cut into large chunks
  • 1 medium-sized carrot cut into large chunks
  • 4 to matoes roughly chopped
  • 240 g cooked chickpeas
  • Juice of 1 lime
  • 400 ml veg stock
  • 2 tbsp rose harissa
  • 1 tsp smoked paprika
  • Seasoning
  • To serve: cous cous coriander, lime


  • Fry off the onion with a pinch of salt for around 5 minutes
  • Add in the garlic and ginger, fry for 2 minutes
  • Add in the chopped squash and carrot, fry for a few more minutes
  • Stir in the harissa until the ingredients are all coated
  • Add the tomatoes and the chickpeas in and fully incorporate
  • Pour in the stock and add some general seasoning and paprika
  • Cook for about 20 minutes, or until the squash and carrot are cooked
  • Serve with some grains, like cous cous, fresh lime and chopped coriander