Harissa Roasted Vegetable Cous Cous
By Director – Josh Ball · · 3 min read
Harissa Roasted Vegetable Cous Cous
Ingredients
- 700 g mixed veggies- I’ve used Carrot, Pumpkin, Cauliflower & Sweet Potato
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 250 ml hot vegetable stock
- 1 can chickpeas
- 2 tbsp harissa
- 150 g pearl cous cous
Spice Mix
- 1 cinnamon stick
- 2 star anise
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp smoked paprika
- 1/4 tsp chilli
To Serve
- 1 lemon
- 10 g chopped parsley
- 2 tbsp Tahini
Instructions
- Preheat the oven to 200C.
- Chop the veggies into 2-3cm cubes, then add them to a baking tin with the tomato paste, oil, vegetable stock, spices, 1/2 tsp salt & black pepper. Stir until the veggies are evenly coated, then bake for 30 minutes, giving the veggies a stir halfway through.
- In the meantime, toss the chickpeas in harissa. Add the chickpeas on top of the roast vegetables and bake for another 15 minutes.
- Cook the cous cous according to packet instructions, drain & toss in with the roasted vegetables & chickpeas.
- Combine the tahini with 2 tsp lemon juice and a pinch of salt. Whisk to combine, add 1-2 tsp water and continue to whisk until the dressing has the same consistency as honey.
- To serve, drizzle the tahini dressing over the couscous, squeeze over with lemon & top with the chopped parsley
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