Roasted carrots with harissa couscous
Roasted carrots with harissa couscous

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted carrots with harissa couscous. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Roasted carrots with harissa couscous is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Roasted carrots with harissa couscous is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have roasted carrots with harissa couscous using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted carrots with harissa couscous:
  1. Prepare 200 g baby rainbow carrots
  2. Take 1 tbsp olive oil
  3. Take 100 g couscous
  4. Get 1 pinch saffron
  5. Prepare 1 tsp ground cumin
  6. Get 2 tbsp harissa paste
  7. Take 1 handful raisins
  8. Take 2 handfuls flaked almonds
  9. Take 1 handful coriander leaves
  10. Take 3 tbsp natural yogurt

In a small bowl, combine harissa, maple syrup and olive oil. Using a brush or your hands, coat the carrots in the harissa mixture until they are fully coated. Cut the squash, pepper and carrots into large chunks. Whisk the oil and harissa together, and then drizzle over the veg.

Steps to make Roasted carrots with harissa couscous:
  1. Preheat oven to 200C
  2. In 2 tbsp hot water, dissolve the generous pinch the saffron. Toast the flakes almonds.
  3. Place the carrots on a baking tray, drizzle with olive oil, season with salt and black pepper and roast for 20 minutes. Remove from the oven and set aside.
  4. Meanwhile, prepare the couscous. Place the couscous in a heatproof bowl, add the saffron mix and 150ml boiling water. Cover and allow to sit for 10 minutes, or until the liquid has absorbed.
  5. Fluff the couscous with a fork and add the ground cumin, harissa, raisins, toasted almonds and half coriander leaves (reserve some for garnish) and gently stir until well combined.
  6. Transfer to a serving dish. Scatter the roasted carrots on top and the remaining coriander.
  7. Serve with a drizzle of yogurt and the rest on the side.

Put the couscous in a heatproof bowl. Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan. Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.

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