This colorful feast comes together with minimal effort but packs a big punch of satisfying flavor. To round out the meal, serve with pita bread and some Greek yogurt garnished with a drizzle of olive oil and some toasted sesame seeds.
Waste not
Before reaching for your compost, take note that the leaves and stem of a cauliflower are not only tasty but also full of health benefits, too. They contain a surprising amount of calcium and iron, which help with bone health and immunity.
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Harissa Roasted Vegetable Traybake
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Ingredients
- 2 Tbsp avocado oil
- 2 Tbsp harissa paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 cups Brussels sprouts cut in half if large
- 1 small head cauliflower
- 2 red bell peppers seeded and chopped
- 2 inch leeks trimmed and chopped into 1/2rounds
- 14 oz can chickpeas drained, rinsed, and patted dry
- 7 oz halloumi cheese cut into 3/4 inch cubes
- 1 cup couscous
- 1 1/2 cups boiling water
- 1 lemon finely zested and juiced
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp fine sea salt
- 1/2 cup finely chopped kale
Instructions
- Place oven racks in upper and lower third of oven and preheat to 425 F. Line 2 rimmed baking trays with parchment paper and set aside.
- In small bowl, whisk together avocado oil, harissa paste, smoked paprika, and ground cumin until well combined. Set aside.
- Scatter Brussels sprouts, cauliflower, and red peppers over one of the prepared baking trays in a single layer. Scatter leeks, chickpeas, and halloumi cheese on second baking tray. Evenly drizzle spice mixture over each baking tray and toss until evenly coated. Place tray with Brussels sprout mixture on lower rack of oven and tray with chickpea mixture on upper rack. Roast until vegetables are fork tender and halloumi is golden brown, about 30 to 45 minutes.
- Meanwhile, make couscous side. In medium-sized, heat-proof bowl, place couscous. Pour boiling water over couscous and cover with plate to trap the steam. Set aside for 5 minutes.
- In another medium bowl, whisk together lemon zest, lemon juice, olive oil, and salt. Add kale and, with clean hands, massage dressing into kale for a minute. Fluff couscous with a fork and add to kale mixture, tossing well to combine.
- To serve, gently toss together roasted vegetables, chickpeas, and halloumi on one baking tray. Serve alongside couscous.
