Roasted carrots with harissa couscous
Roasted carrots with harissa couscous

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted carrots with harissa couscous. It is one of my favorites. This time, 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 current trending meals on earth. It is simple, it is 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’re nice and they look fantastic.

Add the carrots, parsnips, fennel and potatoes and toss to coat the vegetables in the harissa marinade and season with salt and pepper. Spread the vegetables in a single layer on the hot baking. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. There is no chopping and they make for a great presentation.

To get started with this particular recipe, we have to prepare a few components. 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:
  1. Take 200 g baby rainbow carrots
  2. Take 1 tbsp olive oil
  3. Take 100 g couscous
  4. Prepare 1 pinch saffron
  5. Take 1 tsp ground cumin
  6. Prepare 2 tbsp harissa paste
  7. Prepare 1 handful raisins
  8. Prepare 2 handfuls flaked almonds
  9. Take 1 handful coriander leaves
  10. Make ready 3 tbsp natural yogurt

I feel like I'm always finding new ways to enjoy carrots, and while these pesto carrots might be my most frequently made, these Harissa roasted carrots are hands down my new favorite. Don't get me wrong, enjoying them roasted with a little salt, pepper and. Stir together harissa, olive oil, maple syrup, garlic, and salt together in a large bowl. Add carrots; toss until well coated.

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.

Stir together harissa, olive oil, maple syrup, garlic, and salt together in a large bowl. Add carrots; toss until well coated. Place carrots on a lined baking sheet, drizzle with olive oil, sprinkle with salt and toss to coat. Meanwhile, place sesame seeds, coriander seeds and fennel seeds in a small dry skillet. Cut the squash, pepper and carrots into large chunks.

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