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Harissa-spiced vegetable couscous recipe
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30 ratings
A satisfying, simple family dish that's ready and on the table in less than 60 minutes. See method
Ingredients
- 1 large sweet potato
- 2 red peppers
- 1 red onion
- 2 courgettes
- 1 garlic clove
- 30ml (2tbsp) olive oil
- 1 tbsp harissa paste
- 200g couscous
- 250ml hot vegetable stock
- 200g spinach leaves, washed
- juice ½ lemon
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1380kj
327kcal
16%
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Fat
8g
11%
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Saturates
1g
7%
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Sugars
11g
13%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 56.9g
Protein 10.2g
Fibre 8.3g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the sweet potato, pepper, onion, courgette and garlic in a single layer in a roasting tin. Whisk the oil and harissa together, and then drizzle over the veg. Season. Roast for 35-40 minutes, until the vegetables are tender.
- Put the couscous in a heatproof bowl. Pour over the hot stock, cover and set aside for 10-15 minutes. Fluff up with a fork, then stir through the spinach and the lemon zest and juice.
- Stir through the roasted vegetables, plus any pan juices. Serve immediately.
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