Name: Roasted vegetables with couscous and spiced yoghurt
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 2
Ingredients: 250 gram kumara, cut into 2cm chunks; 1/2 medium (100g) red capsicum, cut into thick strips; 1 medium (120g) zucchini, quartered lengthways; 1 small (100g) red onion, cut into six wedges; 12 cherry tomatoes; 2 tablespoon olive oil; 1 teaspoon ground coriander; sea salt and freshly ground black pepper; 1/2 cup (100g) couscous; 1 tablespoon finely chopped fresh coriander; 1 teaspoon finely grated orange rind; 1/2 cup (140g) greek-style yoghurt; 1/4 teaspoon harissa paste; fresh coriander, to garnish

Ingredients

250 gram kumara, cut into 2cm chunks

1/2 medium (100g) red capsicum, cut into thick strips

1 medium (120g) zucchini, quartered lengthways

1 small (100g) red onion, cut into six wedges

12 cherry tomatoes

2 tablespoon olive oil

1 teaspoon ground coriander

sea salt and freshly ground black pepper

1/2 cup (100g) couscous

1 tablespoon finely chopped fresh coriander

1 teaspoon finely grated orange rind

1/2 cup (140g) greek-style yoghurt

1/4 teaspoon harissa paste

fresh coriander, to garnish

Method

1.Preheat oven 200°C (180°C fan-forced). Line a baking dish with baking paper.

2.Combine vegetables in baking dish. Drizzle with olive oil and ground coriander. Season with sea salt and freshly ground black pepper. Toss so vegetables are well coated. Roast for 1 hour.

3.Meanwhile, put the couscous into a small bowl and add 1/2 cup (125ml) of boiling water. Cover with plastic wrap and set to one side for 10 minutes. Fluff the couscous with a fork to separate grains. Stir through coriander and rind.

4.Combine yoghurt and harissa in a bowl; stir to combine.

5.Divide couscous mixture between two warm serving plates. Top with roast vegetables and spoon over spiced yoghurt. Add fresh coriander to garnish, before serving.

Not suitable to freeze or microwave. Harissa is available at selected supermarkets and delicatessens.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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