Harissa Couscous Bake
Our Harissa couscous bake is a one-tray wonder is all about flavour, warmth and simplicity and is the perfect weekend dinner to rustle up. We love anything that requires minimal time and effort and the best thing about our harissa bake is that you can play around with the ingredients. Topped with a zesty lemon and tahini drizzle that adds the perfect creamy tang, its minimal fuss and maximum flavour.
Serves
Ingredients
For the Bake
<item-todo-done>2 red onions<item-todo-done><item-todo-done>2 large carrots<item-todo-done><item-todo-done>5 large cloves of garlic<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>1 400g tin of chickpeas<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done>300g giant couscous<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done>
For the Lemon Tahini
<item-todo-done>60ml runny tahini<item-todo-done><item-todo-done>40ml cold water, to loosen the sauce if needed<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> Large pinch of flakey salt<item-todo-done>
To Serve
<item-todo-done> fresh coriander<item-todo-done>
Before you start
Oven preheated to 180*C fan setting | Large baking tray | Colander | High sided baking dish
Prepare and roast the vegetables
- Peel the onions and chop each one into 6 wedges
- Peel and roughly chop the carrots
- Transfer the onions and carrots to a baking tray with the whole garlic cloves (no need to peel them at this stage). Toss the vegetables with the olive oil, cumin and a big pinch of salt and pepper. Roast in the hot oven for 25-30 minutes until the carrots are tender. Remove from the oven and allow to cool slightly
Prepare the bake
- Increase the oven temperature to 200*C fan setting
- Drain and rinse the chickpeas
- Dissolve the vegetable stock cube in 600ml boiling water. Set to one side
- When the garlic is cool enough to handle, pop the cloves from the skin and transfer to a high sided baking dish, along with the onions and carrots. Add the drained chickpeas, couscous, boiling stock and harissa paste. Gently stir to combine. Tightly cover the dish with foil and return to the oven for 20-25 minutes. By this point, the couscous should be soft and absorbed all of the water
Meanwhile, make the lemon tahini dressing
- Add the tahini to a bowl, squeeze in the juice of the lemon, then add the water in batches, whisking well with as much water as necessary to get a smooth single cream consistency. Season with a big pinch of sea salt
Time to serve
- Chop the coriander (stems included!)
- Remove the bake from the oven and fluff the couscous up with a fork. Top with the coriander
- Serve in the middle of the table with a big drizzle of the lemon tahini