Recipe of Roasted carrots with harissa couscous in 17 Minutes for Young Wife

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted carrots with harissa couscous. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted carrots with harissa couscous is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Roasted carrots with harissa couscous is something that I’ve loved my entire life. They’re nice and they look wonderful.

Spiced roasted carrots get a cooling dollop of crème fraîche. 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.

To get started with this particular recipe, we must first prepare a few components. 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:

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

Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah. Mediterranean flavors abound in this dish thanks to the side of couscous cooked with smoky harissa, sweet bites of currants, and tangy lemon purée that we're serving with oregano-seasoned chicken. A dollop of cooling tzatziki (or cucumber yogurt) perfectly balances the bold flavors of the dish. A real family favourite - sticky sausages with Tendersweet carrots & herby couscous.

Instructions to make Roasted carrots with harissa couscous:

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.

Pop over to Tesco Real Food for more sausage recipes & dinner Once the sausages are cooked, drizzle over the honey and toss to coat. Serve the sausages and veg with the couscous, harissa yogurt and a. Roasted Carrots with Harissa and Yogurt. Spoon harissa yogurt onto plates and top with carrots, more thyme, and. Add spice mixture; season with salt and pepper and toss to coat.

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