Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, roasted carrots with harissa couscous. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
An easy, warming and hearty vegetarian meal perfect for cooler weather. Cut the squash, pepper and carrots into large chunks. Impress the family with a flavour-packed dish that's easier to prep than you may think.
Roasted carrots with harissa couscous is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Roasted carrots with harissa couscous is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Prepare baby rainbow carrots
- Make ready olive oil
- Make ready couscous
- Make ready saffron
- Get ground cumin
- Take harissa paste
- Take raisins
- Make ready flaked almonds
- Prepare coriander leaves
- Make ready natural yogurt
However, I've also served them with a poached egg and toast for a beautiful breakfast. 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. Spiced roasted carrots get a cooling dollop of crème fraîche.
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.
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. Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce. Transfer to a bowl of ice water. A real family favourite - sticky sausages with Tendersweet carrots & herby couscous.
So that’s going to wrap it up with this exceptional food roasted carrots with harissa couscous recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
