Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roasted carrots with harissa couscous. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted carrots with harissa couscous is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roasted carrots with harissa couscous is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted carrots with harissa couscous using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted carrots with harissa couscous:
- Make ready 200 g baby rainbow carrots
- Make ready 1 tbsp olive oil
- Get 100 g couscous
- Get 1 pinch saffron
- Make ready 1 tsp ground cumin
- Take 2 tbsp harissa paste
- Get 1 handful raisins
- Get 2 handfuls flaked almonds
- Take 1 handful coriander leaves
- Prepare 3 tbsp natural yogurt
Cook too high and they'll shrivel up like raisins; Eat immediately as they don't hold up well. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. North African-inspired flavors star in this rustic meal. Chicken breasts — seasoned with a smoky applewood spice blend — are pan-seared and glazed in a harissa-spiced apricot sauce.
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.
They're served over a bed of toasted pearl couscous strewn with diced tomato, pistachios, and fresh parsley. Roasted carrot fries make a savory side. Cook couscous per packet instructions, once cooked stir through ½ tbsp olive oil, chopped spinach and harissa seasoning. 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.
So that is going to wrap it up with this exceptional food roasted carrots with harissa couscous recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
