If you’re looking to add some spice to your dishes this winter, look no further! This Harissa Roasted Tomatoes with Couscous dish is bursting with flavour, combining the smokiness of harissa with the sweetness of roasted tomatoes. The couscous serves as a perfect base to soak up the delicious juices.
Ingredients:
For the Harissa Roasted Tomatoes:
- 1 pound cherry tomatoes, halved
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
For the Couscous:
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 tablespoon olive oil
- Salt to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Lemon wedges
Method:
- Preheat the Oven: Preheat your oven to 200°C.
- Prepare the Harissa Roasted Tomatoes: In a bowl, mix harissa paste, olive oil, minced garlic, ground cumin, ground coriander, salt, and pepper. Add the halved cherry tomatoes to the bowl and toss them in the harissa mixture until well coated. Spread the tomatoes evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until the tomatoes are slightly charred and caramelised.
- Make the Couscous: While the tomatoes are roasting, bring vegetable broth or water to a boil in a saucepan. Stir in couscous, cover the saucepan with a lid, and remove it from heat. Let it sit for about 5 minutes. Fluff the couscous with a fork and drizzle with olive oil. Season with salt to taste.
- Assemble the Dish: Spoon the cooked couscous onto a serving platter. Arrange the harissa roasted tomatoes on top of the couscous.
- Garnish and Serve: Garnish the dish with chopped fresh cilantro or parsley. Serve with lemon wedges on the side for a bright, citrusy kick.
