Harissa Roasted Carrots with Tabbouleh & Yoghurt Dressing

Harissa Roasted Carrots with Tabbouleh & Yoghurt Dressing

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 20, 2019.
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Ingredients

Harissa Veggies

  • 1 bunch baby carrots
  • 1 capsicum, thinly sliced
  • 1 can chickpeas, drained & rinsed
  • 1 pack harissa

Tabbouleh

  • 3/4 cup bulgur wheat
  • 1/2 pack baby kale, chopped
  • Zest & juice of half lemon

To Serve

  • 1 pack feta, crumbled
  • 1 pack orange saffron yoghurt
  • 1/2 bunch parsley, roughly chopped
  • 1 pack sliced almonds

Steps

  1. Preheat oven to 220°C. Bring a full kettle to the boil. Prep & roast harissa veggies. Toss carrots, capsicum, chickpeas and harissa on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until golden and tender.
  2. Cook bulgur. Add bulgur wheat and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until tender. Drain well.
  3. Prep tabbouleh and yoghurt dressing. Return drained bulgur to bowl along with kale, lemon zest and juice and a drizzle of olive oil. Toss to combine and season to taste.
  4. Serve tabbouleh topped with harissa veggies, feta, orange saffron yoghurt, parsley and sliced almonds.

Nutritional Information

Energy 2271 kj
543 kcal
Protein 18.4g
Carbohydrate 66.0g
Fat 20.7g