Detailed step-by-step description of how to cook the dish "Jewelled vegetable and couscous salad with green harissa dressing". Try it by all means
- To make the harissa, place chillies in a bowl and cover with boiling water. Soak for 30 minutes then drain. Meanwhile, place coriander, caraway and cumin seeds in a frying pan over medium heat. Cook, tossing, for 1 minute or until aromatic. Use a food processor to finely chop chilli, spices, garlic, coriander and mint. With the motor running, add oil in a thin, steady stream until well incorporated.
- Preheat oven to 200°C. Line an oven tray with baking paper. Wrap each beetroot in foil. Place pumpkin and carrot on the tray and drizzle with half the oil. Season with salt and pepper. Roast beetroot and pumpkin mixture, turning, for 20 minutes or until pumpkin is tender. Remove pumpkin mixture from oven. Cook beetroot for a further 40 minutes or until tender. Set aside to cool. Peel. Use a small, sharp knife to cut into 2cm pieces.
- Cook peas in boiling water for 2 minutes or until tender. Heat remaining oil in a frying pan over medium-high heat. Add zucchini and onion and cook, stirring, for 5 minutes or until tender. Transfer to a bowl.
- Add chicken stock to the pan and bring to the boil. Remove from heat and add couscous and stir to combine. Cover with foil and set aside for 5 minutes. Use a fork to fluff grains.
- Place vegetables, chickpeas, couscous and mint in a bowl and toss to combine. Place on a serving platter. Drizzle with harissa to serve.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set