Harissa Couscous Salad and Honeyed Carrots
with Goat's 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.
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.
Ingredients
3 unit(s)
Carrot
2 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 sachet(s)
Ground Cumin
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
1 unit(s)
Lemon
1 unit(s)
Courgette
(May contain traces of: Celery)
50 grams
Harissa Paste
40 grams
Wild Rocket
75 grams
Goat's Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
2 tbsp
Honey
200 milliliter(s)
Water for the Couscous
¼ tsp
Salt
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.
Meanwhile, pour the water for the couscous (see pantry for amount) and bring to the boil.
When boiling, remove from the heat, stir in the couscous, salt (see pantry for amount) and a drizzle of olive oil. Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.
Once cooked, remove the lid from the saucepan and set aside to cool slightly.
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.
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 couscous, roasted veg, charred courgette, half the rocket to the bowl of dressing. Break up the goat's cheese and scatter half into the salad. 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!
