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Roasted carrots with harissa couscous

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To make an unforgettable Roasted carrots with harissa couscous, below are the ingridients needed:

  1. Provide 200 g of baby rainbow carrots.
  2. Prepare 1 tbsp of olive oil.
  3. Prepare 100 g of couscous.
  4. Get 1 pinch of saffron.
  5. Get 1 tsp of ground cumin.
  6. Use 2 tbsp of harissa paste.
  7. Take 1 handful of raisins.
  8. You need 2 handfuls of flaked almonds.
  9. Get 1 handful of coriander leaves.
  10. Provide 3 tbsp of natural yogurt.

After readying the components, next you are ready to prepare your tasty Roasted carrots with harissa couscous by following the guidances on this section:

  1. Preheat oven to 200C.
  2. In 2 tbsp hot water, dissolve the generous pinch the saffron. Toast the flakes almonds..
  3. 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..
  4. 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..
  5. 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..
  6. Transfer to a serving dish. Scatter the roasted carrots on top and the remaining coriander..
  7. Serve with a drizzle of yogurt and the rest on the side..

On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Roasted beets and vegetable stock are blended, then fluffed with couscous to give it flavor (and color!). Carrot greens, basil, honey, and lime juice create a slightly sweet dressing for this vegetarian meal. Get the recipe: Beet Couscous with Balsamic Glazed Carrots & Carrot Top Dressing Preparation. To make the couscous: Heat oil in heavy large Dutch oven over low heat.

Recipe : Roasted carrots with harissa couscous

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