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.