Harissa roasted tomatoes with couscous

Harissa roasted tomatoes with couscous

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(4 ratings)

Prep: 25 mins Cook: 45 mins

Easy

Serves 4
Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal472
  • fat21g
  • saturates3g
  • carbs53g
  • sugars9g
  • fibre8g
  • protein16g
  • salt0.5g
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Ingredients

  • 12 big plum tomato, halved
  • 1 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 onion, very thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp Greek-style yogurt
  • 1 tbsp tahini paste
  • 1 garlic clove, crushed
  • 200g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • ½ small pack mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g toasted flaked almond
  • 400g can chickpea, drained and rinsed

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.

  2. Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.

  3. Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.

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Comments (5)

Mikey SE22's picture
2.5

Big fan of such staples as harissa, chickpeas and couscous, but I found this recipe involved an awful lot of ingredients, faff and washing up for a dish that was ultimately just ok. Not sure all the textures, especially the caremlised onion with toasted almonds actually worked all that well together, and the herbs were rather pointless as they were overpowered by the harissa and tahini. There are much simpler alternatives out there.

marley88's picture
5

Made this in bulk for a weeks worth of lunches and it was absolutely delicious! Lots of flavour and very filing too. Only downside is it takes a while to cook and makes a lot of washing up, but well worth it if you make a big batch!

amanda.whitfield's picture
5

Really tasty - much nicer than expected and a great way to use up tahini.

slcollinson's picture

Delicious. Popping leftovers in my lunchbox for tomorrow. Might make extra tomatoes and try turning into a soup next time.

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