Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted carrots with harissa couscous. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Roasted carrots with harissa couscous is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Roasted carrots with harissa couscous is something which I’ve loved my entire life.
Grilled Harissa Chicken Breasts with Herbed Couscous (Sponsored). Spice-Roasted Rainbow Carrot Salad with Herbed Yogurt Dressing. Beautiful harissa roasted carrots tossed with an easy herb-white bean mixture and toasted pepitas.
To get started with this recipe, we have to prepare a few ingredients. You can have roasted carrots with harissa couscous using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted carrots with harissa couscous:
- Take 200 g baby rainbow carrots
- Take 1 tbsp olive oil
- Make ready 100 g couscous
- Get 1 pinch saffron
- Prepare 1 tsp ground cumin
- Get 2 tbsp harissa paste
- Make ready 1 handful raisins
- Make ready 2 handfuls flaked almonds
- Make ready 1 handful coriander leaves
- Make ready 3 tbsp natural yogurt
Spiced roasted carrots get a cooling dollop of crème fraîche. Carrots have a natural affinity for spices, or, at least, in my home they do. Before they go into the oven, I like to toss them with olive oil mixed with some variety of spice blend, whether it's a chili powder (Japanese shichimi togarashi is. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
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.
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. Serve the sausages and veg with the couscous, harissa yogurt and a. Spoon harissa yogurt onto plates and. Season with kosher salt to taste.
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