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Jewelled vegetable and couscous salad with green harissa dressing
Jewelled vegetable and couscous salad with green harissa dressing
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Prep Time:
65 minutes
Cook Time:
70 minutes
Total Time:
135 minutes
Create a vibrant and nutritious couscous salad with a variety of fresh vegetables.
Ingredients:
  • 2 large beetroots, trimmed
  • 500g kent pumpkin, seeded, peeled, cut into 2cm pieces
  • 2 carrots, peeled, cut into 2cm pieces
  • 18.20 gm olive oil
  • 150g pea
  • 1 zucchini, trimmed, finely chopped
  • 1 Spanish onion, finely chopped
  • 375ml chicken stock
  • 290g couscous
  • 1 x 400g can chickpeas, rinsed, drained
  • 125.00 ml fresh round mint leaves
  • 4 long fresh green chillies, seeded, chopped
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 2 garlic cloves
  • 250.00 ml fresh coriander leaves
  • 62.50 ml fresh mint leaves
  • 60ml olive oil
Instructions:
  • For the harissa, start by placing the chillies in a bowl and covering them with boiling water. Let them soak for 30 minutes, then drain. While the chillies are soaking, toast coriander, caraway, and cumin seeds in a pan over medium heat for 1 minute until fragrant. Next, finely chop the soaked chillies, toasted spices, garlic, coriander, and mint in a food processor. Keeping the motor running, slowly pour in the oil until well combined.
  • Begin by preheating the oven to 200°C. Line an oven tray with baking paper. Individually wrap each beetroot in foil. Spread pumpkin and carrot on the tray, drizzle with half of the oil, and season with salt and pepper. Roast the beetroot and pumpkin for 20 minutes, flipping halfway through, until the pumpkin is tender. Remove the pumpkin from the oven. Continue roasting the beetroot for another 40 minutes until tender. Let it cool, then peel and chop into 2cm pieces using a small, sharp knife.
  • Boil peas for 2 minutes until tender, then sauté zucchini and onion in remaining oil over medium-high heat for 5 minutes until tender. Transfer to a bowl.
  • Bring chicken stock to a boil in a saucepan. Remove from heat and stir in couscous. Cover with foil and let sit for 5 minutes. Fluff grains with a fork before serving.
  • Combine vegetables, chickpeas, couscous, and mint in a bowl, then transfer the mixture to a serving platter. Finish by drizzling with harissa before serving.

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