Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, roasted carrots with harissa couscous. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Roasted carrots with harissa couscous is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Roasted carrots with harissa couscous is something which I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular 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 cook it.
The ingredients needed to make Roasted carrots with harissa couscous:
- Make ready 200 g baby rainbow carrots
- Get 1 tbsp olive oil
- Take 100 g couscous
- Prepare 1 pinch saffron
- Make ready 1 tsp ground cumin
- Make ready 2 tbsp harissa paste
- Prepare 1 handful raisins
- Make ready 2 handfuls flaked almonds
- Make ready 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.
Instructions 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’s going to wrap this up with this exceptional food roasted carrots with harissa couscous recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
