Harissa Carrot & Feta Couscous
A quick, easy side recipe that's easily adapted to include more of the veg in your box.
Need to use up some more of your veg? Try adding tomatoes, spinach, rocket or celery.
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/gas mark 4. Chop the carrots into slices 1cm thick and add to a baking dish with the harissa paste and olive oil. Season with a pinch of salt and mix until evenly coated. Roast in the oven until lightly charred and tender (about 30 minutes).
- Add the couscous to a heatproof bowl. Season with cumin and a generous pinch of salt. Pour over 300ml boiling water, stir once and cover the bowl. Set aside for 20 minutes, then use a fork to mix the now-cooked couscous.
- Add the couscous to a large mixing bowl along with the harissa carrots, parsley, feta and olives. Mix well and season to taste with olive oil, lemon juice and salt. Dish up and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
