Moroccan carrot and chickpea mezze with couscous

Method

1. Set the oven to 220°C (200°C fan). Peel the carrots and halve them lengthways, then across. Drain and rinse the chickpeas and pat them dry.
2. Mix the harissa paste and olive oil with a pinch of salt in a large bowl, add the carrots and chickpeas and toss. Spread on a tray and roast for 30 minutes, turning once, until the carrots are tender and charred.
3. Dissolve the stock cube in 200 ml of boiling water. Put the couscous in a bowl, pour over the stock, cover and leave for 5 minutes, then fluff with a fork. Chop the apricots and stir them in.
4. Toast the almonds in a dry pan for 3 minutes and chop them roughly. Chop the mint.
5. Zest the lemon and squeeze the juice. Stir the coconut yogurt with half the lemon juice, the zest and a pinch of salt, then stir the rest of the juice through the couscous.
6. Spoon the couscous onto a platter, top with the carrots and chickpeas, drizzle with the yogurt and scatter over the almonds and mint.

Tip Cut the carrots into even pieces so they char and soften at the same pace.

Photo made with AI.

From Nosha · nosha.app