Jewelled Couscous with Harissa Roasted Vegetables

Servings: Serves: 2

Nutritional Information:

Per Serving  (439g)

Calories 749 , Fat 24g, Saturates 3.4g , Sugars 20g, Salt 1.2g




Preheat oven to 180°C/350°F/Gas 4 and arrange the prepared vegetables and garlic in a roasting tin. Sprinkle over the rest of the ingredients, except the tomatoes, and mix everything well to coat the veggies in the spices. Transfer to the oven to roast for 30 minutes, or until the sweet potato is tender.


10 minutes before the cooking time is up, place all the ingredients for the cous cous into a large bowl and mix well. Pour over boiling water, to cover the ingredients by 1cm. Stir once, before covering tightly with cling film until ready to serve. At the same time, add the cherry tomatoes to the roasting vegetables in the oven.


When the vegetables have finished roasting, remove from the oven and stir gently to keep the tomatoes intact. Remove the cling film from the cous cous and fluff up gently with a fork. Serve hot, with some courgette ribbons and a squeeze of lemon juice.


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