Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted carrots with harissa couscous. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
In a medium saucepan, bring the water and ½ teaspoon salt to a boil. Stir in the couscous and currants. This harissa roasted vegetables with couscous is a great example of how you can easily add flavor without too much effort to make a delicious, hearty meatless meal.
Roasted carrots with harissa couscous is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Roasted carrots with harissa couscous is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 200 g baby rainbow carrots
- Prepare 1 tbsp olive oil
- Prepare 100 g couscous
- Make ready 1 pinch saffron
- Prepare 1 tsp ground cumin
- Prepare 2 tbsp harissa paste
- Prepare 1 handful raisins
- Take 2 handfuls flaked almonds
- Take 1 handful coriander leaves
- Get 3 tbsp natural yogurt
In a small bowl, combine harissa, olive oil, and maple syrup. Using your hands (or a brush), fully coat the carrots with the harissa mixture. There is no chopping and they make for a great presentation. The one exception would be if your carrots are abnormally thick, then you'd want to half them lengthwise.
Instructions 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.
Cook too high and they'll shrivel up like raisins; Eat immediately as they don't hold up well. Cook couscous per packet instructions, once cooked stir through ½ tbsp olive oil, chopped spinach and harissa seasoning. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Put the veg (apart from the spinach) and garlic in a single layer in a roasting tin. Whisk the oil and harissa together, and then drizzle over the veg.
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