Harissa roasted tomatoes with couscous
If you want to add more lacto ovo vegetarian recipes to your recipe box, Harissa roasted tomatoes with couscous might be a recipe you should try. This recipe makes 4 servings with 623 calories, 22g of protein, and 23g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as an affordable main course. This recipe from BBC Good Food requires couscous, pack parsley, olive oil, and yogurt. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: Harissa Shrimp with Couscous, Tomatoes, and Mint, Couscous with Roasted Vegetables, Chicken Sausage, and Harissa, and Roasted Cauliflower and Israeli Couscous Salad with Harissa-Marinated Halloumi.
Instructions
Heat oven to 200C/180C fan/gas
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.
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.
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.