Harissa Roasted Carrots Fennel and New Potatoes with Couscous
Ingredients
- 2 tablespoons harissa
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup water
- 1/2 pound small carrots, peeled and quartered lengthwise, cut into 2-inch pieces
- 1/2 pound small parsnips, peeled and quartered lengthwise, cut into 2-inch pieces
- 1 small fennel bulb, halved, cored and thinly sliced
- 1 1/2 pounds small new potatoes, quartered
- Salt
- Freshly ground pepper
- 1 1/4 cups water
- 1/2 teaspoon kosher salt
- 1 cup couscous
- 1 tablespoon currants
- 2 tablespoons slivered almonds
- 1/4 cup cilantro, chopped
Instructions
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