Roasted Root Vegetables with a Sticky Marmalade Glaze, Couscous & Harissa Yoghurt

Recipe Serves: 4 as a main, more as a side dish

Ingredients

For the vegetables:

300g carrots, scrubbed and halved or quartered lengthways

300g parsnips, scrubbed and halved or quartered lengthways

2 beetroots, peeled and cut into wedges

2 small red onions, cut into wedges

3 tablespoons olive oil

1 tablespoons coriander seeds

1 tablespoon cumin seeds

2 tablespoons harissa (or to taste)

2 tablespoons Mackays Sweet Navelina Orange Marmalade

Juice ½ lemon

Salt & Black Pepper

For the couscous:

300g couscous

300ml water

½ teaspoon ground turmeric

2 tablespoons olive oil

Juice ½ lemon

Small bunch flat leaf parsley, large stalks removed and roughly chopped

½ pomegranate, deseeded, reserve some seeds for the top

For the yoghurt:

200ml Greek yoghurt

1 small clove garlic, finely chopped or grated

1 teaspoon harissa paste

Print Recipe

Follow The Recipe

Preheat the oven to 180°C Fan. Put the prepared carrots and parsnips into a large baking tray. Put the beetroot and red onion into a separate baking tray – this is to prevent the beetroot making the parsnip and carrots pink. Divide the olive oil, cumin seeds, coriander seeds and harissa paste between the two baking trays. Season well with salt and pepper and then use your hands to mix the vegetables with the seasoning so everything is coated in the oil and spices. Put the trays in the oven and roast for 25 minutes.

Meanwhile, prepare the couscous. Put the couscous in a large mixing bowl, add the ground turmeric and a generous pinch of salt and mix. Pour the boiling water over the couscous and cover the bowl with a plate. Leave the couscous for five minutes.

After five minutes uncover the couscous and add the olive oil and fluff up the grains with a fork. Once the grains are looking light and fluffy stir through the lemon juice, chopped parsley and pomegranate seeds. Taste and add a more salt or lemon juice if needed.

Combine the Mackays Sweet Navelina Orange Marmalade with the lemon juice in a small bowl and mix well to combine. Take the roasted vegetables out of the oven and divide the marmalade mixture between the two trays. Stir to coat all the vegetables in the glaze. Put the baking trays back in the oven for another five minutes or until the vegetables are soft and slightly crispy at the edges.

In a small bowl mix together the Greek yoghurt, harissa paste and grated garlic with a pinch of salt. Taste and add more salt or harissa as preferred.

Pile the couscous on a large platter and put the roasted vegetables on top, sprinkle over the reserved pomegranate seeds. Serve warm or at room temperature with the harissa yoghurt.

Note: If the beetroots have been stored for a while they might not cook very quickly. If they are staying quite hard then cover the baking tray with another baking tray or a layer of foil. Trapping the steam in will help them cook more quickly.

Print Recipe