Harissa Roasted Vegetables with Cashew Nut Couscous

vegetables

Serve this on a plate and you'll instantly forget about how miserable the weather is outside.


Light, fragrant and nutty couscous topped with tangy, sweet roasted vegetables is a perfectly warming Middle Eastern Style dish for those winter months. For a gluten free alternative use quinoa instead of couscous. You could add some crumbled feta cheese, chick- peas or roasted chicken to this dish to make it even more substantial. The Harissa spiked dressing uses Groovy Food’s delicious tasting organic virgin coconut oil – a perfect oil for cooking being highly heat stable and with a beautiful fragrant, fresh taste.

 

Serves 4

Ingredients:    
        

For the couscous:

125g couscous
150ml hot chicken stock or vegetable stock
Pinch of saffron strands
75g cashew nuts, roughly chopped
75g apricots, roughly chopped
1 lemon, juice only
2 tbsp fresh mint, roughly chopped
2 tbsp fresh flat leaf parsley, roughly chopped

For the roasted vegetables:

1 sweet potato, peeled and cut into chunks
2 red onions, cut into wedges
2 red peppers, cut into large chunks
2 yellow peppers, cut into large chunks
2 courgettes, cut into thick slices diagonally

For the harissa oil:

60g The Groovy Food Company Coconut Oil
1-2 tsp harissa paste to taste
1 garlic clove, crushed
½ tsp ground cumin
Zest and juice of ½ lemon
2 tsp Groovy Food Agave Nectar Amber and Mild
Salt and freshly ground black pepper
Additional chopped mint and coriander to serve Greek yogurt to serve

Method:

  1. Place the couscous into a bowl and pour over the hot stock and saffron. Set aside and leave for 15-20 minutes until all the water is absorbed.
  2. Stir the couscous with a fork. Add the remaining couscous ingredients and stir well to combine.
  3. Heat the coconut oil in a pan and stir in the remaining ingredients to make the harissa oil.
  4. Heat the oven to 200°C, gas mark 6.
  5. Place the vegetables in a roasting dish and drizzle over the harissa oil. Season with salt and black pepper.
  6. Bake in the oven for 30-40 minutes until tender and lightly charred.
  7. Spoon the couscous into a bowl and top with the roasted vegetables.
  8. Sprinkle over fresh mint and coriander leaves and accompany with some Greek yogurt.