Fregola with cauliflower, delicata squash, and harissa from Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (page 151) by Ivy Manning

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

JimCampbell on February 12, 2026

A 3.5 out of 5. One of the nice things about reading other notes is it pushes us to try new things. This is a good example. We have fregola on the shelf and a cauliflower, so we thought we'd give it a try. The dish is very tasty. The saffron with the fregola is a nice counter to the harissa baked vegetables. We added shrimp, sprinkled with a little saffron and sauteed lightly in butter for some protein. We used mild harissa, and used a generous 2 spoonfuls, probably 3-4 tablespoons. We both kept adding small amounts to the plate as the meal went on. It's a nice change and very flavorful. We would make it again. Perhaps once or twice a year.
debbates on February 10, 2026

I loved hunting for and trying the fregola pasta. Overall, the flavours were good but a little subtle for my taste. I had to go easy on the harissa for sensitive guests but did bring the jar to the table and added a bit more to taste. A nice looking platter. Would make again.
Jane on October 17, 2018

This was an OK weeknight dinner but I found it a bit bland. I added the full 2T of harissa but I would double that (of course it depends on how hot your harissa is). The yogurt and cilantro sauce does help. I didn't have fregola so used pearl couscous.