Roasted Vegetables With Couscous And Spiced Yogurt - cooking recipe

Ingredients

8.75 oz sweet potatoes, cut into 3/4 inch chunks
1/2 None red pepper, cut into thick strips
1 None medium zucchini, quartered lengthways
1 None small red onion, cut into six wedges
12 None cherry tomatoes
2 tbsp olive oil
1 tsp ground coriander
3.5 oz couscous
1 tbsp cilantro, finely chopped
1 tsp orange rind, finely grated
5 oz Greek yogurt
1/4 tsp harissa paste

Preparation

Preheat oven to 400\u00b0F. Line a baking dish with parchment paper. Combine vegetables in the dish. Drizzle with the olive oil and ground coriander. Season to taste and toss to ensure vegetables are well coated. Roast for 1 hour.
Meanwhile, put couscous in a small bowl and add 1/2 cup boiling water. Cover and set aside for 10 mins. Fluff couscous with a fork to separate grains, then stir in the cilantro and orange rind.
Combine yogurt and harissa in a bowl; stir to combine. Divide couscous mixture between 2 warm serving plates. Top with the roasted vegetables and spiced yogurt.