Harissa-roasted Sweet Potato Cous Cous

Serves: 4

Spice up your life with this Middle Eastern-inspired cous cous dish that’s super high in healthy protein, vitamins and fibre.

2 large sweet potato

harissa paste

½ tsp ground cumin

1 tbsp olive oil

250g cous cous

500ml vegetable stock

½ cucumber

bunch of flat leaf parsley

bunch of fresh coriander

juice of 1 lemon

40ml extra virgin olive oil

40g toasted flaked almonds

pomegranate seeds

100ml natural yoghurt

1 tsp harissa paste

pomegranate molasses

Bacofoil Non-Stick Foil

Place the cubed sweet potato into a bowl then drizzle on the oil and spoon in the harissa paste and cumin, stir well to cover.
Take a piece of Bacofoil Non-Stick foil (dull side up) twice the size of the tray then line the tin. Scatter in the sweet potato then pull up the sides and create a seal.
Cook in a pre heated oven set at 190C/376F/Gas Mark 5 for 20 minutes then open the foil to expose the potato and return to the oven for a further 20-30 minutes.
Meanwhile place the cous cous in a bowl and pour over the boiling stock, cover with cling-film and leave to stand for 5 minutes.
Fork through to separate the grains then add the sweet potato, tomatoes, cucumber, chopped herbs, toasted almonds, lemon juice and olive oil, season with salt and a good grinding of black pepper then mix to combine.
Pour the yoghurt into a bowl then marble the harissa through with a spoon, drizzle this over the cous cous.
Finally sprinkle over some pomegranate molasses and some more fresh herbs before serving.

Print Recipe www.bacofoil.co.uk