Oriental Roasted Vegetables with Harissa, Couscous, and a Spring Onion Dip

Name: Oriental Roasted Vegetables with Harissa, Couscous, and a Spring Onion Dip
Cook time: 30 min
Yield: 4 meals
Ingredients: red beans; broccoli; red pepper; harissa paste; salt; pinch black pepper; lime; oil; sour cream; pinch salt; spring onion; couscous; water

Enjoy a vibrant and healthy dish filled with roasted vegetables seasoned with harissa paste, lime, and spices. Fluffy couscous pairs perfectly with a refreshing yogurt dip infused with a hint of lime. The combination of exotic flavors and fresh ingredients brings the essence of Middle Eastern cuisine to your table.

30 min

Roasted Veggies:: 1 pkgred beans; 1 broccoli; 1 red pepper; 1 pkgharissa paste; 1 tspsalt; pinch black pepper; 0.5 lime; 1 tbspoil
Spring Onion Dip:: 1 pkgsour cream; 0.5 lime; pinch salt; pinch black pepper; 0.5 pkgspring onion
Side Dish:: 2 pkgcouscous; 5 dlwater; 2 tbspoil; 0.5 pkgspring onion

Tip

Add a pinch of turmeric or curry to the couscous with water to enhance its flavor and color.

1
Preheat the oven to 225 °C and line a baking tray with parchment paper.
2
Rinse the beans under cold water in a colander and let them drain.
3
Wash the broccoli, divide it into small florets, and slice the peeled stem into thin pieces. Wash the bell pepper, remove the seeds, and cut it into chunks. Spread the broccoli, bell pepper, and beans on the tray. Season with harissa paste, salt, pepper, lime juice, and drizzle with oil. Mix thoroughly, then place the tray in the oven and bake for 10–12 minutes.
4
Prepare the dip. Place sour cream in a bowl and season with lime juice, salt, and sugar. Wash the spring onion, chop it finely, and mix half of it into the dip.
5
Place the couscous in a bowl and pour 5 dl of boiling water over it. Add a pinch of salt and let it rest for 5 minutes. Fluff the couscous with a fork and mix it with oil and the remaining spring onion.
6
Serve the roasted vegetables with couscous and a spoonful of dip. Enjoy!