Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, roasted carrots with harissa couscous. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Grilled Harissa Chicken Breasts with Herbed Couscous (Sponsored). Beautiful harissa roasted carrots tossed with an easy herb-white bean mixture and toasted pepitas. Great for lunch or add an egg for a colorful breakfast.
Roasted carrots with harissa couscous is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Roasted carrots with harissa couscous is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this 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 that.
The ingredients needed to make Roasted carrots with harissa couscous:
- Prepare 200 g baby rainbow carrots
- Prepare 1 tbsp olive oil
- Get 100 g couscous
- Make ready 1 pinch saffron
- Take 1 tsp ground cumin
- Take 2 tbsp harissa paste
- Take 1 handful raisins
- Get 2 handfuls flaked almonds
- Get 1 handful coriander leaves
- Get 3 tbsp natural yogurt
Add spice mixture; season with salt and pepper and toss to coat. Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats, these are Ottolenghi recipes as you've never seen them before. 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.
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.
On baking sheet, toss carrots, oil and curry powder; season. For the carrots: Cut the carrots in half lengthwise. Toss them on a rimmed baking sheet with the oil, cumin, paprika, allspice, brown sugar and ginger. To serve, divide the lentils among individual plates, pooling them at the center. Top with the carrots, then drizzle the harissa on top or around the edges.
So that is going to wrap it up for this exceptional food roasted carrots with harissa couscous recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
