*If you’re on the gluten free plan you have quinoa instead of couscous. Cook the quinoa in a small pot of lightly salted water for 10-12 mins or until ‘sprouted’.
Roast vegetables with pearl couscous and harissa yoghurt
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Beetroot
Couple
AllFamily
AllCarrot
Couple
2Family
4Couscous mix*
Couple
1 packetFamily
1 packetLemon herb butter
Couple
1 pottleFamily
1 pottleDukkah
Couple
1 packetFamily
1 packetLemon
Couple
1Family
2Broccoli
Couple
1Family
2Harissa yoghurt
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat oven to 180 degrees Celsius.
Peel the beetroot and carrot and dice into 2 cm cubes.
Cut the broccoli into bite sized pieces.
Toss the beetroot and carrots in a little oil, salt and pepper, then roast on a tray for 20 to 25 minutes, until tender and golden. Add the broccoli halfway through as it will cook faster.
2
Boil the kettle.
Rinse the couscous (not the plastic bag inside) under cold water until it runs clear. Add water from the jug (1.5 cups for couples, 2.5 for family) to a pot with the couscous and cook on medium-low for 10-12 minutes, until water is reduced and couscous is soft. If more water is needed, add a little more. Halfway through this process, add the stock and fruit to the pot.
Once the couscous is soft and the water is reduced, add the herb butter and fold it through.
3
Plate the couscous in a pile on plates, and top with roast veggies. Sprinkle on dukkah, dollop on harissa yoghurt and squeeze lemon juice over the top. Tuck in!
