Harissa Roasted Carrot Israeli Couscous Recipes

HARISSA CARROTS AND CAULIFLOWER

Harissa Carrots and Cauliflower image

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound carrots, cut into 3-inch sticks
4 cups cauliflower florets
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice
2 teaspoons harissa

Steps:

Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.

SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA

Seven-Vegetable Couscous with Chunky Onion Harissa image

Categories Onion Tomato Vegetable Side Hanukkah Lima Bean Squash Winter Healthy Couscous Bon Appétit

Yield Serves 8

Number Of Ingredients 27

Ingredients

For the couscous:
1/4 cup plus 1 tablespoon olive oil
2 large leeks (white and pale green parts only), minced
4 large garlic cloves, chopped
2 1/4 cups chicken stock or canned broth
1 cup raisins
1 cup 1/2-inch cubes peeled butternut squash
1 large yellow crookneck squash, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
3/4 cup frozen baby lima beans, thawed
1 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch (generous) of cayenne pepper
1 cup diced seeded plum tomatoes
3/4 cup frozen peas, thawed
1/2 cup coarsely chopped fresh cilantro
1 1/2 cups (about 10 ounces) couscous
Lemon wedges
For the harissa:
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon dried crushed red pepper
3/4 teaspoon cayenne pepper
1 cup olive oil
1/2 cup red wine vinegar
6 green onions, chopped
1 small red onion, chopped
2 large garlic cloves, minced

Steps:

To make the couscous:
Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
To make the harissa
Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)

HARISSA COUSCOUS

Harissa couscous image

This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish

Provided by Mary Cadogan

Categories Side dish

Time 10m

Yield Serves 10, as a side

Number Of Ingredients 8

Ingredients

400g couscous
bunch of spring onions , finely sliced
3 tbsp roughly chopped mint
250g halved cherry tomato
400ml hot vegetable stock
1 tsp harissa paste
3 tbsp olive oil
Juice of one lemon

Steps:

Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium

HARISSA ROASTED TOMATOES WITH COUSCOUS

Harissa roasted tomatoes with couscous image

Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce

Provided by Good Food team

Categories Dinner, Lunch

Time 1h10m

Number Of Ingredients 12

Ingredients

12 big plum tomatoes , halved
1 tbsp harissa
3 tbsp olive oil
3 onions , very thinly sliced
4 tbsp Greek-style yogurt
1 tbsp tahini paste
1 garlic clove , crushed
200g couscous
½ small pack mint , roughly chopped
½ small pack parsley , roughly chopped
50g toasted flaked almond
400g can chickpea , drained and rinsed

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.
Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.

Nutrition Facts : Calories 472 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

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