Quick & Easy

Harissa braised vegetables with orange and mint couscous

harissa braised vegetables with orange and mint couscous
1H 10M



1.Preheat oven to 180°C (160°C fan forced).
2.Quarter carrots and zucchini lengthways, cut into 4cm (1½ inch) lengths. Halve leeks lengthways, cut into 6cm (2½ inch) lengths.
3.Heat oil in medium flameproof dish, cook onion and garlic, stirring, until onion softens. Add carrot, zucchini, leek, celery, harissa paste, tomato paste, undrained tomatoes and the water, bring to the boil.
4.Cover dish, transfer to oven, cook about 40 minutes or until vegetables are tender. Stir in juice.
5.Meanwhile, make orange and mint couscous. Combine couscous, oil and the water in medium heatproof bowl. Cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in remaining ingredients.
6.Divide couscous and braised vegetables among serving bowls, top with nuts. orange and mint couscous

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores.


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