HARISSA RICE RECIPES

HARISSA RECIPES | BBC GOOD FOOD

Harissa recipes | BBC Good Food image

Use harissa paste in dishes inspired by North African and Middle Eastern cuisine. We have recipes using chicken, lamb and fish as well as vegetarian options.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

HARISSA CAULIFLOWER TRAYBAKE | RECIPES | JAMIE OLIVER

Harissa cauliflower traybake | Recipes | Jamie Oliver image

Total Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 head of cauliflower (800g)
3 mixed-colour peppers
400 g ripe tomatoes
1 bulb of garlic
olive oil
red wine vinegar
2 heaped tablespoons rose harissa
300 g couscous
1 bunch of mint (30g)
8 tablespoons natural yoghurt

Steps:

1. Preheat the oven to 220°C/425°F/gas 7.
2. Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters. Quarter the peppers and halve the tomatoes, removing and discarding the seeds. Break the unpeeled garlic bulb into cloves. Mix it all in a large sturdy roasting tray with 2 tablespoons each of olive oil and red wine vinegar, the harissa, a pinch of sea salt and black pepper and a good splash of water.
3. Cover the tray tightly with tin foil, put it on a medium heat on the hob, and when it starts to sizzle, transfer it to the oven for 40 minutes.
4. Get the tray out of the oven, remove the foil, tilt the tray and spoon all the delicious juices into a little jug for later. Return the tray to the oven for 20 minutes, to get golden.
5. Place the couscous in a bowl, add a pinch of salt and pepper, then just cover with boiling kettle water, and cover.
6. Pick most of the mint leaves into a blender, blitz with 6 tablespoons of yoghurt until smooth, then ripple it back through the remaining yoghurt.
7. Fluff up the couscous. Warm the reserved juices. Squeeze the soft garlic out of the skin. Serve it all together, sprinkled with mint leaves.

Nutrition Facts : Calories 513 calories, FatContent 14 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 18.9 g protein, CarbohydrateContent 82.4 g carbohydrate, SugarContent 19.2 g sugar, SodiumContent 1.4 g salt, FiberContent 10.8 g fibre

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Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.

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AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE - BBC GOOD FOOD

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
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When the day calls for soup but your schedule doesn’t, look to an assertive ingredient that doesn’t require hours of simmering to extract flavor. Harissa, a North African chile paste, packs a punch right out of the jar (brands range in heat levels, though, so adjust quantity to taste). Dump in 2 cans of chickpeas: The starchy, seasoned liquid thickens the soup quickly. Besides that, additional vegetables and toppings you want to add are up to you: Soup should bend to your life, not the opposite.
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