Harissa roasted vegetable couscous

Harissa roasted vegetable couscous

Ingredients

serves 2–3
  • •150g dry couscous
  • •1 400g can chickpeas, drained and rinsed
  • •~300ml vegetable stock
  • •2 tbsp extra virgin olive oil
  • •Juice of ½ lemon
  • •3 tsp harissa paste
  • •Small handful parsley, chopped
  • •2 tbsp flaked almonds, toasted

  • Any 2 veggies:

  • •1 pepper, chopped
  • •1 courgette, chopped
  • •¼ broccoli, chopped
  • •¼ cauliflower, chopped
  • •¼ butternut squash, cubed
  • •½ aubergine, chopped

  • Any additional veggie:

  • •6 sun-dried tomatoes, chopped
  • •15 olives, chopped
  • •80g peas, cooked

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Add the veggies and brush with 1 tbsp olive oil and 1 tsp harissa paste. Add the chickpeas and mix together. Roast for 15–25 minutes, until softened and lightly browned.
  2. 2. In a large bowl, add the couscous, then pour in the vegetable stock until it is 0.5cm above the couscous. Set aside for 10 minutes.
  3. 3. Using a fork, loosen the couscous. Add the lemon juice and remaining 2 tsp harissa paste and mix well. Add the veggies, chickpeas and parsley and gently mix. Add a drizzle of olive oil and mix again. Serve topped with the toasted flaked almonds.
Baker Beanie Author

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