Roasted carrots with harissa couscous. 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. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top.

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. 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. You can have Roasted carrots with harissa couscous using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted carrots with harissa couscous

It's of baby rainbow carrots.
It's of olive oil.
It's of couscous.
Prepare of saffron.
You need of ground cumin.
It's of harissa paste.
You need of raisins.
Prepare of flaked almonds.
Prepare of coriander leaves.
You need of 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. These Organic Harissa Roasted Carrots make a great side dish to any meal! Whole Roasted Carrots with Black Lentils & Green Harissa

Roasted carrots with harissa couscous step by step

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..

This dish is bursting with vibrant flavors and textures, including hearty slices of roasted cauliflower and smoky harissa-glazed chickpeas and carrots—all served over a bed of fluffy couscous studded with sweet golden raisins. Kosher salt and freshly ground black pepper. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce.