A sweet, smoky, and tangy grain bowl featuring roasted honey-harissa carrots, crispy chickpeas, and a creamy feta dressing. Perfect for a vibrant and satisfying meal.
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Serves
4
Carrots
Harissa
Honey
Couscous
Boiling Water
Drained Cooked Chickpeas
Feta
Ground Cinnamon
Lemon
Greek Yoghurt
Fresh Parsley
Green Olives
Olive Oil
Black Pepper
Serves
4
Carrots
Harissa
Honey
Couscous
Boiling Water
Drained Cooked Chickpeas
Feta
Ground Cinnamon
Lemon
Greek Yoghurt
Fresh Parsley
Green Olives
Olive Oil
Black Pepper
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Step 1.
Preheat the oven to 190°C fan. Halve the carrots lengthways and cut into 4cm pieces.
Step 2.
In a small bowl, mix the honey and harissa.
Step 3.
Toss the carrots with a splash of olive oil, cinnamon, salt, and black pepper. Spread onto a baking tray and roast for 20-25 mins.
Step 4.
Pat dry the chickpeas and add them to the baking tray. Roast for another 15 mins until crispy. Once cooked, toss with the harissa-honey mixture.
Step 5.
Meanwhile, place the couscous in a bowl, season with salt, and cover with boiling water. Place a plate on top to trap the steam and let sit for 5 mins. Fluff with a fork
Step 6.
Mix the couscous with chopped parsley and chopped olives Season to taste.
Step 7.
In a blender, blitz the feta, Greek yoghurt, and lemon juice until smooth. Season with salt and black pepper.
Step 8.
To serve, divide the couscous into serving boxes, top with the roasted carrots, roasted chickpeas, and drizzle with the feta dressing. Refrigerate until needed. No need to reheat before serving.
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