Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted carrots with harissa couscous. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Roasted carrots with harissa couscous is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Roasted carrots with harissa couscous is something which I’ve loved my entire life.
An easy, warming and hearty vegetarian meal perfect for cooler weather. Cut the squash, pepper and carrots into large chunks. Beautiful harissa roasted carrots tossed with an easy herb-white bean mixture and toasted pepitas.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted carrots with harissa couscous using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted carrots with harissa couscous:
- Get 200 g baby rainbow carrots
- Make ready 1 tbsp olive oil
- Take 100 g couscous
- Make ready 1 pinch saffron
- Get 1 tsp ground cumin
- Get 2 tbsp harissa paste
- Prepare 1 handful raisins
- Get 2 handfuls flaked almonds
- Take 1 handful coriander leaves
- Make ready 3 tbsp natural yogurt
Available in most supermarkets, harissa comes in mild and hot varieties; if you want to play it safe, go with mild, then bump up the heat with a dash of cayenne pepper if you like. To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot mixture. A real family favourite - sticky sausages with Tendersweet carrots & herby couscous. Pop over to Tesco Real Food for more sausage recipes & dinner Once the sausages are cooked, drizzle over the honey and toss to coat.
Steps to make Roasted carrots with harissa couscous:
- Preheat oven to 200C
- In 2 tbsp hot water, dissolve the generous pinch the saffron. Toast the flakes almonds.
- 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.
- 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.
- 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.
- Transfer to a serving dish. Scatter the roasted carrots on top and the remaining coriander.
- Serve with a drizzle of yogurt and the rest on the side.
Serve the sausages and veg with the couscous, harissa yogurt and a. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah. Spiced roasted carrots get a cooling dollop of crème fraîche.
So that is going to wrap this up with this exceptional food roasted carrots with harissa couscous recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
