Harissa-spiced vegetable couscous recipe

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  • Serves 4
  • 15mins to prepare and 40mins to cook
  • 327 calories / serving
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A satisfying, simple family dish that's ready and on the table in less than 60 minutes.

Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Put the veg (apart from the spinach) and garlic in a single layer in a roasting tin. Whisk the oil and harissa together, and then drizzle over the veg. Season. Roast for 35-40 minutes, until the vegetables are tender.

Put the couscous in a heatproof bowl. Pour over the hot stock, cover and set aside for 10-15 minutes. Fluff up with a fork, then stir through the spinach and the lemon zest and juice.

Stir through the roasted vegetables, plus any pan juices. Serve immediately. 

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  • Ingredients

  • 1 large sweet potato
  • 2 red peppers
  • 1 red onion
  • 2 courgettes
  • 1 garlic clove
  • 30ml (2tbsp) olive oil
  • 1 tbsp harissa paste
  • 200g (7oz) couscous
  • 250ml (8fl oz) hot vegetable stock
  • 200g (7oz) spinach leaves, washed
  • juice 1/2 lemon
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  • Energy 1381kj 327kcal 16%
  • Fat 8g 11%
  • Saturates 1.3g 7%
  • Sugars 11.3g 13%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 56.9g Protein 10.2g Fibre 8.3g

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