Happy Saturday everyone! Weekends make for the perfect time to experiment with new recipes and plan your meals for the week. Today, I have a new recipe that is so simple (honestly, barely any cooking involved) but will totally wow your guests at your next dinner party. Seriously, how elegant do these look?!


One of my goals for my recipes this year is to experiment with unique flavor profiles. A couple of months ago while traveling in the spice souk (market) in Dubai, I discovered harissa—an Arabic spice made with hot red chilis, aromatic spices, and earthy herbs. I’ve always loved Middle Eastern cuisine because of how vegetarian/vegan-friendly, healthy, and flavorful it is. As a staple to North African and Middle Eastern cuisine, harissa pairs perfectly with couscous and truly makes this dish stand out!

Harissa Couscous Stuffed Endive

▸ Vegan, Jain, Vegetarian, raw, refined sugar-free

Makes: approx. 30-35 stuffed endive leaves
Total Time: 15 min


Fresh harissa seasoning:

1/2 cup dried chiles minced
2 tablespoons smoked paprika
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon sea salt
1 tsp asafetida
1 teaspoon caraway seeds

To make, first toast the cumin, coriander, and caraway seeds over low-medium heat until fragrant, then remove from heat. Using a mortar and pestle, grind toasted spices into a powder. Add the remaining ingredients in and mix well. Store in an airtight container.

Harissa couscous stuffed endive:

3-4 Belgian endive with leaves separated
1.5 cups cooked couscous (small grain, not the pearl kind)
1/2 cup roasted red peppers, chopped (jarred or freshly roasted)
1/2 cup finely chopped walnuts or toasted pine nuts
1/2 cup chopped parsley or cilantro
1/2 cup pomegranate seeds
1-2 tbsp harissa seasoning
1 tbsp olive oil
Zest and juice of 1 lemon


I found all of these ingredients at Trader Joes. To make, simply combine ingredients listed above in a bowl and mix well. Spoon into the endive leaves and serve!


The lemon juice and zest really help bind the flavors! Feel free to adjust the amount to your taste preference.


This filling is so versatile so if you have any left over, try adding to wraps, mixed into a salad, or eat on its own. If you liked this recipe let me know in the comments below, and tag #pinkispalate on Instagram–I’d love to see your creations!


In good health and spirits,

Priyanka | Pinki’s Palate

Posted by:Priyanka

I am a Board Certified Physician Assistant with a passion for helping others achieve their optimal health through a plant-based lifestyle. On this blog, I share simple recipes, wellness tips, and ways to practice compassionate living rooted in Jain values of non-violence, non-attachment, and non-absolutism.

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