Harissa-roasted Sweet Potato Cous Cous
Serves: 4
Cost CuttingEco FriendlyGluten Free
Spice up your life with this Middle Eastern-inspired cous cous dish that’s super high in healthy protein, vitamins and fibre.
Ingredients:
2 large sweet potatoharissa paste
½ tsp ground cumin
1 tbsp olive oil
250g cous cous
500ml vegetable stock
½ cucumber
bunch of flat leaf parsley
bunch of fresh coriander
juice of 1 lemon
40ml extra virgin olive oil
40g toasted flaked almonds
pomegranate seeds
100ml natural yoghurt
1 tsp harissa paste
pomegranate molasses
Bacofoil Non-Stick Foil
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/376F/Gas Mark 5 for 20 minutes then open the 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 cling-film 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.
- Finally sprinkle over some pomegranate molasses and some more fresh herbs before serving.
