Harissa – Roasted Sweet Potato Cous Cous
Heat up your dinner table - Harissa-roasted sweet potato cous cous Sick of the sight of the same old bland salads? Healthy doesn’t have to equal humdrum – with just a few simple ingredients you can create something that’s filling, flavoursome and tastier than even the fanciest of salads. So don’t settle for a leafy snoozefest – spice up your life with this Middle Eastern-inspired cous cous dish that’s super high in healthy protein, vitamins and fibre.
Cook Time
20 mins
Serves
4
Ingredients
2 large sweet potato
Harissa paste
½ tsp ground cumin
1 tbs olive oil
250g cous cous
500ml vegetable stock
½ cucumber
Bunch of flat leaf parsley
Bunch of fresh coriander
Juice 1 lemon
40ml extra virgin olive oil
40g toasted flaked almonds
Pomegranate seeds
100ml natural yoghurt
1 tsp harissa paste
Pomegranate molasses
Method
Place the cubed sweet potato into a bowl then drizzle on the oil and spoon in the harissa paste and cumin, stir well to cover.
Take a piece of Bacofoil® Non-Stick foil (dull side up) twice the size of the tray then line the tin. Scatter in the sweet potato then pull up the sides and create a seal.
Cook in a pre heated oven set at 190c / gas mark 5 for 20 minutes then open the Non-Stick foil to expose the potato and return to the oven for a further 20-30 minutes.
Meanwhile place the cous cous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 minutes.
Fork through to separate the grains then add the sweet potato, tomatoes, cucumber, chopped herbs, toasted almonds, lemon juice and olive oil, season with salt and a good grinding of black pepper then mix to combine.
Pour the yoghurt into a bowl then marble the harissa through with a spoon, drizzle this over the cous cous.
Pour the yoghurt into a bowl then marble the harissa through with a spoon, drizzle this over the cous cous.