Harissa chili sauce on veggies

Recipe from: 09 February 2015
recipes, vegetarian, Moroccan

Ingredients 28
Servings 4
Time 00:10

Ingredients

  • SAUCE:
  • 1
    red bell pepper (seeded and roughly chopped)
  • 2
    red medium serano chilies (seeded and finely chopped)
  • 1
    handful
    sun-dried tomatoes (finely chopped)
  • 2
    cloves
    garlic (skinned and finely chopped)
  • 1/2
    lemon, large (juiced)
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    balsamic vinegar
  • 1
    Tbs
    soy sauce
  • 1
    tsp
    freeze-dried cilantro / coriander leaves
  • 1
    tsp
    ground coriander
  • 1
    tsp
    caraway seeds
  • 1
    dash
    cayenne pepper
  • sat and pepper to taste
  • VEGGIE BOWL:
  • 1
    handful
    carrots (roughly chopped)
  • 2
    handful
    mixed exotic baby potatoes (cooked with a little bit of water in the microwave for approx. 4 minute
  • 3
    medium beetroots (cooked in microwave for approx. 4 mins, skinned and roughly chopped)
  • 1
    medium onion (skinned and roughly chopped)
  • 1/2
    baby cabbage (finely chopped)
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    balsamic vinegar
  • 1
    Tbs
    soy sauce
  • 1
    cup
    couscous (cooked according to instructions on packaging)
  • 1
    cup
    brown lentils (cooked)
  • 1
    cup
    chickpeas (cooked)
  • a dollop of double cream yogurt (garnish)
  • 1
    tsp
    onion seeds (garnish)
 

Method

00:20
 

For the harissa chili sauce
Place all the ingredients in a blender or food processor and blitz until the consistency of a smooth thick sauce.

For the veggie bowl
Preheat the oven to 200°C.
Arrange the veggies in an oven dish according to like colours, so that the beetroot juice runs into the purple potatoes and does not color the rest of the veggies. Put the cabbage last.
Pour the soy sauce, oil and vinegar over the prettily arranged veggies. Then pop into the oven and bake for approximately 20 minutes.

In a bowl, dish the cooked couscous, followed by the lentils and chick peas. Group the baked veggies in their like colours and finish off with a good helping of harissa chili sauce (keep the sauce at room temperature), yogurt and onion seeds.

Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
 
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Read more on: moroccan  |  vegetarian  |  recipes
 

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