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Olive oil roasted vegies with couscous & harissa yoghurt

Method

  • Preheat oven to 200°-210°C fan forced (220°-230°C normal). 
  • Place the vegetables on a large heavy-bottomed baking tray and toss with a little oil and seasonings until well coated. Then cook in the oven for about 30 mins until tender.
  • When the vegies are almost ready, place the stock, 2 tbsp oil, 2 tspn harissa and the raisins in a heavy-bottomed pot. Bring to the boil and then pour the hot liquid over the couscous with ½ tbsp chopped coriander. Mix well and set aside for 3 mins until swollen. Then fluff up with a fork and taste for seasoning. 
  • In another bowl, combine the yoghurt and lemon juice with 1½ tbsp chopped coriander and the remaining harissa. Taste for seasoning.
  • To serve, spoon a mound of the couscous on individual plates and top with the roasted vegies, a sprinkling of harissa yoghurt and a little chopped coriander.

Ingredients

  • 1 sweet potato, peeled & cut into chunks
  • ½ butternut pumpkin, peeled & cut into chunks
  • 2 parsnips, cut in circles
  • 2 turnips, cut into wedges
  • 6 chats (baby potatoes), halved or quartered
  • 8 baby onions, peeled
  • olive oil
  • sea salt & freshly ground pepper
  • 1 cup vegetable stock
  • 3 tspn harissa
  • 2 tbsp raisins
  • 1 cup couscous
  • 3-4 tbsp chopped fresh coriander
  • 3 heaped tbsp plain yoghurt
  • a squeeze of lemon juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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