Roasted vegetables with couscous and spiced yoghurt

Roasted Vegetables with couscous and spiced yogurtAustralian Women's Weekly
1H 10M
2H 10M



1.Preheat oven 200°C (180°C fan-forced). Line a baking dish with baking paper.
2.Combine vegetables in baking dish. Drizzle with olive oil and ground coriander. Season with sea salt and freshly ground black pepper. Toss so vegetables are well coated. Roast for 1 hour.
3.Meanwhile, put the couscous into a small bowl and add 1/2 cup (125ml) of boiling water. Cover with plastic wrap and set to one side for 10 minutes. Fluff the couscous with a fork to separate grains. Stir through coriander and rind.
4.Combine yoghurt and harissa in a bowl; stir to combine.
5.Divide couscous mixture between two warm serving plates. Top with roast vegetables and spoon over spiced yoghurt. Add fresh coriander to garnish, before serving.

Not suitable to freeze or microwave. Harissa is available at selected supermarkets and delicatessens.


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