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Harissa Giant Couscous Salad and Honeyed Carrots

Harissa Giant Couscous Salad and Honeyed Carrots

with Greek Style Cheese, Courgette and Flaked Almonds

Emma Blanchet
Emma BlanchetPublished on October 09, 2024

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.

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk
Almonds
Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

120 grams

Giant Couscous

(Contains: Cereals containing gluten)

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)

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

Energy (kJ)3150 kJ
Energy (kcal)753 kcal
Fat29.6 g
of which saturates10.1 g
Carbohydrate97 g
of which sugars38.2 g
Dietary Fibre15.2 g
Protein22.6 g
Salt1.7 g
Potassium65.2 mg
Calcium76.2 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Medium Saucepan
Knife
Baking Tray
Large Frying Pan
Sieve
Small Bowl

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a medium saucepan of water to the boil with 0.5 tsp salt for the giant couscous.

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). 

2

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.

3

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.

4

Meanwhile, when boiling, add the giant couscous to the water and bring back to the boil. Cook until tender with a slight bite, 8 mins.

Once cooked, drain in a sieve, rinse with cold water and pop back in the pan with a drizzle of oil and stir through to stop it sticking together.

5

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.

6

When everything's ready, add the giant 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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