Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted carrots with harissa couscous. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
In a medium saucepan, bring the water and ½ teaspoon salt to a boil. Stir in the couscous and currants. 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.
Roasted carrots with harissa couscous is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Roasted carrots with harissa couscous is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Get 200 g baby rainbow carrots
- Prepare 1 tbsp olive oil
- Take 100 g couscous
- Make ready 1 pinch saffron
- Get 1 tsp ground cumin
- Make ready 2 tbsp harissa paste
- Get 1 handful raisins
- Take 2 handfuls flaked almonds
- Make ready 1 handful coriander leaves
- Make ready 3 tbsp natural yogurt
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. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Meanwhile, prepare couscous according to package directions.
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.
Toss together chopped parsley and roasted salted pepitas, fresh mint, chopped garlic clove, olive oil, lemon juice, and lemon zest. Season with kosher salt and black pepper. Serve chicken, carrots, and couscous topped with herb. 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’s going to wrap this up with this exceptional food roasted carrots with harissa couscous recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
