Roasted carrots with harissa couscous

Name: Roasted carrots with harissa couscous
Total time: 1800 s
Yield: 3 servings
Cuisine: British
Ingredients: 200 g baby rainbow carrots; 1 tbsp olive oil; 100 g couscous; 1 pinch saffron; 1 tsp ground cumin; 2 tbsp harissa paste; 1 handful raisins; 2 handfuls flaked almonds; 1 handful coriander leaves; 3 tbsp natural yogurt

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

#eattherainbow

Recipe by cookwithm&s

#eattherainbow

Recipe by cookwithm&s

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

#eattherainbow

Recipe by cookwithm&s

#eattherainbow

Recipe by cookwithm&s

Saved

Ingredients

30 minutes

3 servings

200 gbaby rainbow carrots
1 tbspolive oil
100 gcouscous
1 pinchsaffron
1 tspground cumin
2 tbspharissa paste
1 handfulraisins
2 handfulsflaked almonds
1 handfulcoriander leaves
3 tbspnatural yogurt

Saved

Steps

30 minutes

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.