Harissa Roasted Vegetables with Couscous

For those of us who suffer from seasonal depression, overeating or eating no-so-healthy comfort foods are unconscious ways some people deal with the cold and dark days. But by adding foods that raise serotonin and lower inflammation, while providing comfort may help get us through the next few months without added weight or inflammation. This minimal effort dish gives a punch of flavor, is filling, and healthy.

Ingredients:

2 Tbsp avocado

2 Tbsp harissa paste

2 tsp smoked paprika

2 tsp ground cumin

2 cups Brussels sprouts, cut in half

1 small head and cauliflower (consider using the leaves and stem as they provide a lot of calcium and iron)

2 red bell peppers, seeded and chopped

2 leeks, trimmed and chopped into ½ inch rounds

14 oz can chickpeas, drained, rinsed, and patted dry

7 oz halloumi cheese, cut into ¾ inch cubes

1 cup couscous

1 ½ cups boiling water

1 lemon, finely zested and juiced

1 Tbsp extra-virgin olive oil

¼ tsp fine sea salt

½ cup finely chopped kale

1. Place oven racks in upper and lower third of oven and preheat to 425 degrees. Line 2 rimmed baking trays with parchment paper and set aside.

2. In a small bowl, whisk together avocado oil, harissa paste, smoked paprika, and ground cumin until well combined. Set aside.

3. Scatter Brussels sprouts, cauliflower, and red peppers over one of the prepared baking trays in a single layer. Scatter leeks, chickpeas, and halloumi cheese on second baking tray. Evenly drizzle spice mixture over each baking tray and toss until evenly coated. Place tray with chickpea mixture on upper rack. Roast until vegetables are fork tender and halloumi is golden brown, about 30 to 45 minutes.

4. Meanwhile, make couscous side. In medium-sized, heat-proof bowl, place couscous. Pour boiling water over couscous and cover to trap steam. Set aside about 5 minutes.

5. In another medium bowl, whisk together lemon zest, lemon juice, olive oil, and salt. Add kale and, with clean hands, massage dressing into kale. Fluff couscous with a fork and add to kale mixture, tossing well to combine.

6. To serve, gently toss together everything (except couscous) onto one baking tray. Serve over couscous.