Harissa-roasted vegetables with couscous
An easy, warming and hearty vegetarian meal perfect for cooler weather.
Servings: 2 -3
- 10 oz butternut squash 290g, peeled and seeded weight
- 1 red pepper
- 2 carrots or 3, if small
- 2 tablespoon harissa
- 2 tablespoon olive oil divided
- 1 zucchini courgette, medium
- ½ cup couscous 90g, you may want ¾ cup if serving 3
- 2 tablespoon ground almonds
- 4 tablespoon golden raisins sultanas or regular raisins
- 2 tablespoon sliced almonds
Preheat the oven to 375F/190C.
Cut the squash, pepper and carrots into large chunks. Put them in a roasting dish and stir through the harissa and 1tablespoon of olive oil.
Roast for around 15-20min then cut the zucchini into thick slices (or half-slices if larger) and add them to the roasting dish. Stir so they take on the harissa and oil.
Roast for around another 30minutes until the vegetables are tender starting to brown slightly.
Put the couscous in a heatproof bowl and pour boiling water over it to just cover it. Leave for a couple minutes, ideally covered, to absorb the water then stir in the ground almonds and the remaining 1tablespoon of olive oil. Stir through the golden raisins and sliced almonds.
Serve the vegetables over the couscous with some additional harissa if you'd like. You could also serve with some fresh cilantro/coriander and/or plain yogurt.
Calories: 613kcal | Carbohydrates: 93g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Sodium: 266mg | Potassium: 1497mg | Fiber: 12g | Sugar: 30g | Vitamin A: 27420IU | Vitamin C: 130.3mg | Calcium: 171mg | Iron: 3.5mg