Spiced Saffron and Apricot Couscous with Roasted Harissa Vegetables

Ingredients

• 1 cups couscous
• 2 cups vegetable broth
• 1 teaspoon saffron threads, soaked in warm water
• 1 cup dried apricots, chopped
• 1 cup toasted almonds, sliced
• 1 cup fresh parsley, chopped
• 1 tablespoon olive oil

• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots), cut into chunks
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, combine mixed vegetables with harissa paste, olive oil, cumin, coriander, and salt. Toss well to coat the vegetables evenly.
3. 03
   Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. 04
   While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the soaked saffron threads along with their soaking liquid.
5. 05
   Stir in the couscous, cover, and remove from heat. Let it sit for 5-7 minutes, then fluff with a fork.
6. 06
   Gently mix in the chopped apricots, toasted almonds, and fresh parsley into the couscous. Drizzle with olive oil and toss to combine.
7. 07
   Serve the saffron apricot couscous with the roasted harissa vegetables on top, garnishing with extra parsley if desired.