Roasted carrots with harissa couscous. Grilled Harissa Chicken Breasts with Herbed Couscous (Sponsored). Beautiful harissa roasted carrots tossed with an easy herb-white bean mixture and toasted pepitas. Great for lunch or add an egg for a colorful breakfast.

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. Before they go into the oven, I like to toss them with olive oil mixed with some variety of spice blend, whether it's a chili powder (Japanese shichimi togarashi is. You can cook Roasted carrots with harissa couscous using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted carrots with harissa couscous

It's 200 g of baby rainbow carrots.
It's 1 tbsp of olive oil.
It's 100 g of couscous.
It's 1 pinch of saffron.
Prepare 1 tsp of ground cumin.
You need 2 tbsp of harissa paste.
You need 1 handful of raisins.
It's 2 handfuls of flaked almonds.
You need 1 handful of coriander leaves.
Prepare 3 tbsp of natural yogurt.

Add spice mixture; season with salt and pepper and toss to coat. 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. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah.

Roasted carrots with harissa couscous instructions

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..

On baking sheet, toss carrots, oil and curry powder; season. For the carrots: Cut the carrots in half lengthwise. Toss them on a rimmed baking sheet with the oil, cumin, paprika, allspice, brown sugar and ginger. To serve, divide the lentils among individual plates, pooling them at the center. Top with the carrots, then drizzle the harissa on top or around the edges.