Roasted Vegetables with Harissa, Couscous and Fresh Dip of Spring Onion

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

Harissa paste is a flavorful spice paste that adds a nice kick to roasted vegetables. Couscous is prepared as a side dish. The spiciness is balanced with a fresh spring onion sauce.

30 min

Vegetables:: 1 pkgred beans; 1 broccoli; 1 red pepper; 1 pkgharissa paste; 1 tspsalt; pinch black pepper; 0.5 lime
Sauce:: 1 pkgsour cream; 0.5 lime; pinch salt; pinch black pepper; 0.5 pkgspring onion
Couscous:: 1 pkgCouscous; 2 tbspoil; 0.5 pkgspring onion

Tip

Add a pinch of turmeric or curry powder to the couscous cooking water.

1
Preheat the oven to 225 °C. Line a baking sheet with parchment paper.
2
Rinse the beans under cold water in a sieve and let drain.
3
Rinse and cut the broccoli into small florets, place on the baking sheet. Peel and slice the stem. Wash and chop the bell pepper into pieces, add to the sheet. Add the drained beans. Season with harissa paste, salt, pepper, and lime juice. Mix the seasoning into the vegetables.
4
Place the vegetables in the oven and roast for about 10–12 minutes.
5
Pour the yogurt into a bowl. Season with lime juice, salt, and sugar. Rinse and slice the spring onions thinly. Add half of the onions to the sauce.
6
Boil water for the couscous. Prepare the couscous according to the package instructions. Fluff the cooked couscous with a fork and mix in the oil and remaining spring onions.
7
Serve the harissa vegetables with couscous and sauce.

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Roasted Vegetables with Harissa, Couscous and Fresh Dip of Spring Onion

Ingredients

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Recipe

Nutrition values (per meal)

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