Sweet Harissa Carrots
The original recipe asked for whipped feta and honey, but there are easy ways to sub these without having to compromise on flavour! Combining the harissa with the sweet of the agave syrup creates some great flavours.
Sweet Harissa Carrots
Ingredients
- 200 gram pearl couscous
- fresh parsley
Harissa carrots
- 400 gram carrots
- 400 gram canned chickpeas
- 1 tbsp olive oil
- 3 tbsp harissa paste
- 1 tsp cinnamon
- 1 tbsp agave syrup
Yoghurt sauce
- 100 gram soy yoghurt
- 1 clove garlic
- 1 tbsp nutritional yeast
- 1 tsp agave syrup
- 1/2 tsp salt
- black pepper to taste
Instructions
- Preheat the oven on 200 ℃ and line a large tray with baking paper.
- Trim the carrots and optionally halve larger carrots. Drain the chickpeas. Thrown everything on the baking tray and drizzle with olive oil, salt, pepper and cinnamon and give it a shake. Put this in the oven for 30 minutes.
- Add 750 ml of water to a pan and bring to boil. Add the pearl couscous and some salt and boil for 10 minutes. Drain and put the couscous back in the pan.
- Prepare the yoghurt sauce by pressing the garlic, and then adding all ingredients to a bowl. Mix thoroughly. Don't be stingy with the salt here, it needs a lot to mimic the intensity of feta. If you are using a very thick yoghurt, you can thin the sauce using any unsweetened plantmilk.
- Take the baking tray out of the oven. Add the harissa and agave syrup and stir well. Serve together with the couscous, sauce and some fresh parsley.