Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, roasted carrots with harissa couscous. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. Grilled Harissa Chicken Breasts with Herbed Couscous (Sponsored).
Roasted carrots with harissa couscous is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Roasted carrots with harissa couscous is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 200 g baby rainbow carrots
- Take 1 tbsp olive oil
- Get 100 g couscous
- Prepare 1 pinch saffron
- Get 1 tsp ground cumin
- Get 2 tbsp harissa paste
- Take 1 handful raisins
- Get 2 handfuls flaked almonds
- Prepare 1 handful coriander leaves
- Take 3 tbsp natural yogurt
These harissa roasted carrots are a solid lunch for me. However, I've also served them with a poached egg and toast for a beautiful breakfast. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top.
Instructions to make Roasted carrots with harissa couscous:
- Preheat oven to 200C
- In 2 tbsp hot 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.
Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah. Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats, these are Ottolenghi recipes as you've never seen them before. On baking sheet, toss carrots, oil and curry powder; season. Season with kosher salt to taste. For the carrots: Cut the carrots in half lengthwise.
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