Dried Fruit
JEWELLED COUS COUS WITH HARISSA ROASTED VEGETABLES
Serves: 2
SF
Fluffy cous cous, bejewelled with fruit, seeds and nuts, makes the perfect accompaniment for warming, aromatic roasted veggies. This dish will have you dreaming of North African shores.
For the roasted vegetables:
• 1 medium sweet potato, peeled and cubed
• 1 red onion, peeled and sliced into wedges
• 1 red pepper, deseeded and chopped into chunks
• 2 cloves garlic, squashed with the back of a knife
• 1 tbsp olive oil
• 1 tbsp agave nectar
• 3 tbsp harissa paste
• 2 tbsp apple cider vinegar
• 1 tbsp ras el hanout
• 1 tbsp ground cumin
• 1 tsp sea salt flakes
• ½ tsp black pepper
• A few sprigs fresh thyme
• 100g (½ cup) cherry tomatoes, left whole
For the cous cous:
• 165g (1 cup) cous cous
• 1 vegetable stock cube
• 60g (⅓ cup) dried cranberries
• 45g (⅓ cup) pumpkin seeds
• 45g (⅓ cup) whole blanched almonds
• 2 spring onions, trimmed and finely chopped
• 1 tsp turmeric powder