Harissa Roasted Vegetable Traybake - alive magazine

Name: Harissa Roasted Vegetable Traybake - alive magazine
Ingredients: 2 Tbsp (30 mL) avocado oil; 2 Tbsp (30 mL) harissa paste; 2 tsp (10 mL) smoked paprika; 1 tsp (5 mL) ground cumin; 2 cups (500 mL) Brussels sprouts, cut in half if large; 1 small head cauliflower; 2 red bell peppers, seeded and chopped; 2 leeks, trimmed and chopped into 1/2 inch (1 cm) rounds; 14 oz (398 mL) can chickpeas, drained, rinsed, and patted dry; 7 oz (200 g) halloumi cheese, cut into 3/4 inch (2 cm) cubes; 1 cup (250 mL) couscous; 1 1/2 cups (350 mL) boiling water; 1 lemon, finely zested and juiced; 1 Tbsp (15 mL) extra-virgin olive oil; 1/4 tsp (1 mL) fine sea salt; 1/2 cup (125 ml) finely chopped kale

www.alive.com

This colourful feast comes together with minimal effort but packs a big punch of satisfying flavour.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools: