Roasted Rainbow Veg With Feta And Harissa Couscous

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Remove your cooked beetroot from its packaging and reserve the juice in a small mixing bowl for later

Cut each beetroot into wedges

Top, tail, peel and chop your carrot[s] into quarters lengthways, then into batons

Add the beetroot wedges and carrot batons to a large baking tray (or two!)

Sprinkle with your ground smoked paprika, add a generous drizzle of olive oil and season with a pinch of salt and pepper

Put the tray[s] in the oven for an initial 15 min or until the carrot batons are almost tender

Meanwhile, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water in a large bowl, then stir in your harissa paste (can't handle the heat? Go easy!) – this is your harissa stock

Add your couscous to the harissa stock, cover and set aside

Heat a small pan over a medium-high heat

Once hot, add your pumpkin seeds and toast for 3 min

Tip: Watch them like a hawk to make sure they don't burn!

Once done, set the toasted pumpkin seeds aside until serving

Chop your coriander finely, including the stalks (save a few leaves for garnish!)

Once the carrot and beetroot have had their initial 15 min, crumble over your feta and drizzle over your honey

Return the tray[s] to the oven for another 5 min – this is your roasted rainbow veg with feta

Meanwhile, combine the reserved beetroot juice, balsamic vinegar, the chopped coriander and 2 tbsp [3 tbsp] [4 tbsp] olive oil with a pinch of salt and pepper in a small bowl – this is your dressing

Fluff the cooked couscous with a fork – this is your harissa couscous