Sheet-Pan Harissa Chickpeas and Squash

Ingredients

• 5 cups Butternut squash, cubed
• 2 cans Chickpeas, canned no-salt-added, drained and dried well
• 1 Red onion, cut into wedges
• 2 tbsp Harissa paste
• 3 tbsp Extra-virgin olive oil
• 1 ½ tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Kosher salt
• ¾ cup Plain nonfat Greek yogurt
• 1 Lemon
• 1 clove Garlic, grated
• ½ cup Flat-leaf parsley, chopped
• ¼ cup Pumpkin seeds (pepitas), toasted
• 1 cup Whole wheat couscous (dry)

Method

1. Heat the oven to 425°F. Dry the chickpeas properly on a towel — damp chickpeas never crisp.
2. Toss squash, chickpeas and onion with the oil, harissa, cumin, coriander and salt.
3. Spread on a large sheet pan with space between everything and roast 35 minutes, turning once at 20. The chickpeas should rattle and the squash should be dark at the corners.
4. Whisk the yogurt with the garlic, the juice of half the lemon and a pinch of salt.
5. Steam the couscous. Serve the pan over it, drizzled with the yogurt, then parsley, pumpkin seeds and the rest of the lemon.

Notes

✨ The restaurant touch

The cold, sharp yogurt against the hot spiced pan. That contrast is why this eats like a restaurant dish and not a tray of vegetables.

🧒 For the kids

Harissa varies a lot in heat. Roast a corner of the pan with plain oil and cumin for anyone who wants it mild.

🥡 Leftovers

Keeps 4 days and packs well cold. Re-crisp in a hot oven.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.