Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.
Harissa is a fiery North African sauce made from a mix of red chillies, garlic, coriander, cumin, caraway, mint and olive oil. You'll find it in larger supermarkets or you can use any chilli sauce or spicy tomato sauce.
A creamy yoghurt raita, pepped up with diced green chillies and cooling cucumber would also make a good accompaniment.
I spread the vegetables out over two roasting pans to make sure they were not too crowded. If they're too crowded they steam instead of roast. Once they were done I stirred the Harissa right in to the roasted vegetables. They were even tastier reheated the second time around. The flavors really melded together. Make extra! - 06 Mar 2012
Yammy!!!! 10/10 - 15 May 2014
Has anyone tried this exact recipe but with quinoa instead? - 04 Jun 2015