Cook time: 45 minutes
couple, family
Caraway and rosewater add a distinctive touch to the harissa, a roast pepper paste from North Africa.
*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’. Strain through a fine sieve.
Preheat oven to 180 degrees Celsius.
Peel the beetroot and dice into 2 cm cubes. Trim the stalks off the fennel and discard, cut in half lengthwise, then cut in long slices, through the core. Clean the carrots and trim off the green.
Toss all the veggies in a little oil, salt and pepper, then roast on a tray for 25 to 30 minutes, until tender and golden.
Boil the kettle.
Slice the figs.
Add the couscous and figs to a medium bowl and just cover with (2 to 3 mm) boiling water. Cover with a plate or cling film. Allow to sit for 10 minutes.
Finely chop parsley and mint.
Mix both into the cooked couscous, along with the zest and juice of the lemon and 2 tablespoons of olive oil.
Mix together with a fork and season with a little salt.
Once cooked, remove the vegetables from the oven and place in a bowl.
Toss with some of the dukkah and the spinach. You want the spinach to gently wilt.
Serve the roast vegetables on a pile of the couscous. Dollop over with harissa yoghurt and the remaining dukkah.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!