Harissa Pearl Couscous Salad and Honeyed Carrots
with Greek Style Cheese, Courgette and Flaked Almonds
Celebrate Easter with crowd-pleasing recipes inspired by feasting dishes from around the world. Inspired by sharing salads in Moroccan and Middle Eastern cuisine, the base of spiced giant couscous is topped with seasonal carrots and plenty of garnishes for colour and flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Carrot
2 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 sachet(s)
Ground Cumin
1 unit(s)
Lemon
1 unit(s)
Courgette
(May contain traces of: Celery)
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
50 grams
Harissa Paste
40 grams
Wild Rocket
100 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then slice into 2cm thick slices diagonally.
Halve and peel the red onion, then cut each half into 3 wedges.
Peel and grate the garlic (or use a garlic press).
Pop the carrot slices and onion wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the cumin, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Bring a medium saucepan of water to the boil with 0.5 tsp salt for the pearl couscous.
Meanwhile, halve the lemon. Trim the courgette and slice into 1cm thick rounds.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Once charred all over, lower the heat to medium, season with salt and pepper.
Stir in the garlic and fry for 1 min more, then remove from the heat. Set aside for later.
Meanwhile, when boiling, add the pearl couscous to the water, reduce the heat to medium and simmer until tender with a slight bite, 14-16 mins.
Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
In a large bowl, combine the harissa paste, olive oil for the dressing (see pantry for amount), half the lemon juice and half the honey (see pantry for amount).
Season with salt and pepper, then mix well. Set aside for later.
When the veg have 5 mins left, remove the tray from the oven. Drizzle with the remaining honey and toss to coat.
Return to the oven for the remaining time until golden and sticky, 5-7 mins more.
When everything's ready, add the pearl couscous, roasted veg, charred courgette, half the rocket to the bowl of dressing. Crumble in half the Greek style salad cheese and toss together.
Share the salad between your serving bowls and top with the remaining rocket.
Sprinkle over the flaked almonds and crumble over the remaining cheese to finish.
Enjoy!
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