Harissa Carrot & Feta Couscous
A quick and easy side recipe that can be easily adapted with the veggies in your Oddbox. Try adding tomatoes, spinach, rocket or celery too.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
3 Carrots
1 tsp Harissa paste (or to taste)
150 g couscous
1½ tbsp olive oil
300 ml Boiling water
1 tsp Ground cumin
30 g Parsley (chopped)
100 g Feta (crumbled)
12 Black olives (pitted)
½ Lemon (juiced)
Sea salt (to taste)
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Cut the carrots into 1 cm thick slices and place in a baking dish along with the harissa and olive oil. Season with a pinch of salt and mix until evenly coated. Roast for 30 minutes, or until lightly charred and tender.
- Add the couscous to a heatproof bowl. Season with cumin and a generous pinch of salt. Pour over the boiling water, stir once and cover the bowl with a plate. Set aside for 20 minutes, then use a fork to mix the cooked couscous.
- Add the couscous to a large mixing bowl along with the harissa carrots, parsley, feta and black olives. Mix well, and season to taste olive oil, lemon juice and salt.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
