Harissa-Roasted Carrots, Fennel and New Potatoes with Couscous Recipe

Name: Harissa-Roasted Carrots, Fennel and New Potatoes with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons harissa; 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1 1/2 teaspoons honey; 1/2 teaspoon finely grated lemon zest; 1/4 cup water; 1/2 pound small carrots, peeled and quartered lengthwise, cut into 2-inch pieces; 1/2 pound small parsnips, peeled and quartered lengthwise, cut into 2-inch pieces; 1 small fennel bulb, halved, cored and thinly sliced; 1 1/2 pounds small new potatoes, quartered; Salt; Freshly ground pepper; 1 1/4 cups water; 1/2 teaspoon kosher salt; 1 cup couscous; 1 tablespoon currants; 2 tablespoons slivered almonds; 1/4 cup cilantro, chopped

Servings: persons

2 tablespoons harissa
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 1/2 teaspoons honey
1/2 teaspoon finely grated lemon zest
1/4 cup water
1/2 pound small carrots, peeled and quartered lengthwise, cut into 2-inch pieces
1/2 pound small parsnips, peeled and quartered lengthwise, cut into 2-inch pieces
1 small fennel bulb, halved, cored and thinly sliced
1 1/2 pounds small new potatoes, quartered
Salt
Freshly ground pepper
1 1/4 cups water
1/2 teaspoon kosher salt
1 cup couscous
1 tablespoon currants
2 tablespoons slivered almonds
1/4 cup cilantro, chopped

1
Prepare the Roasted Vegetables Preheat the oven to 400.
2
Place a large rimmed baking sheet in the oven so it preheats at the same time.
3
Prepare the Roasted Vegetables In a large bowl, whisk the harissa with the olive oil, lemon juice, honey, lemon zest and water.
4
Add the carrots, parsnips, fennel and potatoes and toss to coat the vegetables in the harissa marinade and season with salt and pepper.
5
Spread the vegetables in a single layer on the hot baking sheet and roast for 35 minutes, until the potatoes are tender and the root vegetables are browned.
6
Meanwhile, Make the Couscous In a medium saucepan, bring the water and 1/2 teaspoon salt to a boil.
7
Stir in the couscous and currants.
8
Cover, remove from heat and let stand for 5 minutes.
9
Fluff the couscous with a fork and fold in almonds and cilantro.
10
Transfer to a serving bowl and top with the roasted vegetables.
11
Season with salt and pepper and serve immediately.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons harissa, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons honey, and more.

Yes, Harissa-Roasted Carrots, Fennel and New Potatoes with Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa-Roasted Carrots, Fennel and New Potatoes with Couscous

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