Honey-Kissed Rainbow Couscous

Honey-Kissed Rainbow Couscous

Rating
4.50rating out of 5

(840 reviews from our customers)

Prep Time

20 min

Cuisine

Mediterranean

Use within

5-6 days

This couscous salad is inspired by warm barbecue flavours. You'll toss the vegetables in smoked paprika and drizzle with honey to give them a smoky sweetness. Served over warm harissa-flavoured couscous and drizzled with a sweet, sharp beetroot and coriander dressing, crumbled feta and toasted pumpkin seeds.

Prep Time

20 min

Cuisine

Mediterranean

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Couscous
120g couscous †
Harissa-paste
2 tbsp harissa paste
honey-pot
25g honey
cooked-beetrot-4
250g cooked beetroot
Pumpkin Seeds
30g pumpkin seeds
Red-wine-vinegar
1 tbsp red wine vinegar †
Feta-cheese
100g Greek feta cheese †
fresh-coriander
10g coriander
paprika
1 tsp ground smoked paprika
Carrot
2 carrots
Vegetable-stock-cube
1 vegetable stock cube †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • couscous<span class="strong">†</span>
  • harissa paste
  • Honey pot
  • cooked beetroot
  • pumpkin seeds
  • red wine vinegar<span class="strong">†</span>
  • Greek feta cheese<span class="strong">†</span>
  • coriander
  • ground smoked paprika
  • carrot
  • vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 723 kJ
172 kcal
2538 kJ
605 kcal
Fat
of which saturates
6.4 g
3 g
22.5 g
10.6 g
Carbohydrate
of which sugars
22.3 g
8.1 g
78.3 g
28.6 g
Fibre 2.2 g 7.8 g
Protein 7.1 g 25 g
Salt 1.23 g 4.3 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
couscous
Durum wheat semolina, water
harissa paste
Water, seasoning (pimientoes, sugar, garlic, cayenne pepper, salt, crushed chillies, aniseed, cumin, corriander), tomato papste (11%), white wine vinegar, rapeseed oil, lime juice concentrate, olive oil pomace, acidity regulator (citric acid)
Honey pot
cooked beetroot
pumpkin seeds
red wine vinegar
Greek feta cheese
coriander
ground smoked paprika
carrot
vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper
Allergens
  • Allergens highlighted by † (wheat-gluten, sulphites, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Honey-Kissed Rainbow Couscous

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Remove the cooked beetroot from its packaging and reserve the juice in a small mixing bowl for later

2 Honey-Kissed Rainbow Couscous

Boil a kettle 

Cut each beetroot into 8 wedges

Peel the carrots, quarter them lengthways and cut them into batons

3 Honey-Kissed Rainbow Couscous

Add the beetroot wedges and carrot batons to a baking tray (use tin foil to avoid mess!)

Sprinkle with the smoked paprika, drizzle with 2-3 tbsp olive oil and season generously with salt and pepper

Put the tray in the oven for 15-20 min or until the carrots are tender

4 Honey-Kissed Rainbow Couscous

Meanwhile, dissolve the vegetable stock cube[s] in 200ml [400ml] boiled water in a large bowl, then stir in the harissa paste – this is your harissa stock

Add the couscous to the harissa stock, cover and set aside

5 Honey-Kissed Rainbow Couscous

Meanwhile, heat a small pan over a medium-high heat

Once hot, add the pumpkin seeds and toast for 3 min or until slightly darkened and starting to pop

Set the toasted pumpkin seeds aside until serving

6 Honey-Kissed Rainbow Couscous

Chop the coriander finely, including the stalks

Crumble the feta and drizzle the honey over the beetroot and carrot, 5 min before the end of their cooking time 

Return them to the oven for their final 5 min 

7 Honey-Kissed Rainbow Couscous

Meanwhile, combine the reserved beetroot juice, red wine vinegar, half of the chopped coriander and 2 tbsp [4 tbsp] olive oil with a pinch of salt and pepper – this is your dressing

Fluff the cooked couscous with a fork and season with salt and pepper

8

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Serve the roasted beetroot, carrot and feta over the couscous

Drizzle with the dressing and garnish with the remaining chopped coriander and your toasted pumpkin seeds 

Enjoy!

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