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Roasted carrots with harissa couscous

  • 5.0 Star
  • Timer Prep 10 min
    Cook 20 min
  • Chart 401.0 cal/
  • Chef hat Easy


In 1 tbsp hot water, dissolve the generous pinch the saffron. Toast the flaked almonds.


  1. 1 Preheat oven to 200°C/180°C fan/gas 6.
  2. 2 Place the whole carrots on a baking tray, drizzle with olive oil, season with salt and black pepper and roast for 20 minutes, or until the carrots are fork tender and caramelised.
  3. 3 Remove from oven and set aside.
  4. 4 Meanwhile, prepare the couscous.
  5. 5 Place the couscous in a heatproof bowl, add the saffron mix and 150ml boiling water.
  6. 6 Cover and allow to sit for 10 minutes, or until the liquid has absorbed.
  7. 7 Fluff the couscous with a fork and add the ground cumin, harissa, raisins, toasted almonds and half the coriander leaves (reserve some for garnish), and gently stir until well combined.
  8. 8 Transfer to a serving dish.
  9. 9 Scatter the roasted carrots on top and the remaining coriander.
  10. 10 Serve with a drizzle of yogurt and the rest on the side.

3 Reviews

  • Jude

    Very tasty and easy to make. I loved the harissa paste and can't wait to use it again.

  • Adrienne

    Delicious, easy to make, really tasty and filling. I served with roasted chicken.

  • Louisa

    Quick, easy and really delicious. Boys had theirs with a lamb tagine and I Kept mine vegetarian. No saffron at home but was fine without it. Definitely will cook again.

  • Average per serving
  • Calories 401.0kCal
  • Fat12.1g
  • Saturated2.2g
  • Salt0.42g
  • Carbohydrates63.4
  • Sugar23.4g
  • Protein12.5g
  • Fibre7.0g