Appetizer, Lunch, Snack, Vegan
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Harissa Couscous Stuffed Endive

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?!

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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

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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

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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!

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

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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!

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In good health and spirits,

Priyanka | Pinki’s Palate

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