1 red onion
250 g cherry tomatoes
250 g new potatoes
1 tbsp rose harissa (or to taste) (I use Belazu)
1 ½ tsp honey
1 tsp cumin seeds
Sea salt and freshly ground black pepper
100 g couscous
140 ml veg stock (boiling)
1 tin (400 g) of cannellini beans
25 g bunch of fresh herbs, leaves roughly chopped
200 g thick Greek yoghurt
1 preserved lemon, chopped, pips removed or zest and juice of 1 lemon
- Heat oven to 220 °C (conventional) / 200 °C (fan).
- Cut onion into quarters (keep the root intact so they don’t fall apart) and put into a bowl with the cherry tomatoes. Peel and cut the potatoes in half and add to tomatoes (if using other veg, cut into 3 cm pieces). Season generously with salt and pepper, add the harissa paste, the juice of half a lemon, honey, cumin, and 2 tbsp olive oil. Mix gently then pour into a roasting tray, ideally with the veg packed close together so the juices released during cooking won’t evaporate.
- Roast for 40 minutes, turning the vegetables half way through, until the tomatoes have blistered and the potatoes are caramelising at the edges.
- Place couscous in a heatproof bowl and pour over the boiling vegetable stock plus 1 tbsp olive oil and a pinch of salt. Stir and then cover with a lid or plate. After 10 mis, stir gently to break up the grains.
- Mix the yoghurt with the preserved lemon (or lemon zest and juice) and season to taste with salt and pepper. Add extra lemon juice, to taste.
- Remove the tray and add the cannellini beans; return to the oven for 10 mins.
- Sprinkle over the chopped herbs and serve with the couscous.