Hi, I’m Laura. Today, I will show you a way to prepare roasted carrots with harissa couscous recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted carrots with harissa couscous Recipe
Roasted carrots with harissa couscous is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Roasted carrots with harissa couscous is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular 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 cook it.
The ingredients needed to make Roasted carrots with harissa couscous:
- Take 200 g baby rainbow carrots
- Take 1 tbsp olive oil
- Get 100 g couscous
- Get 1 pinch saffron
- Make ready 1 tsp ground cumin
- Get 2 tbsp harissa paste
- Get 1 handful raisins
- Take 2 handfuls flaked almonds
- Prepare 1 handful coriander leaves
- Make ready 3 tbsp natural yogurt
Instructions to make Roasted carrots with harissa couscous:
- Preheat oven to 200C
- In 2 tbsp sausage 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.
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