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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 190°C fan. Halve the carrots lengthways and cut into 4cm pieces.
Step 2
In a small bowl, mix the honey and harissa.
Step 3
Toss the carrots with a splash of olive oil, cinnamon, salt, and black pepper. Spread onto a baking tray and roast for 20-25 mins.
Step 4
Pat dry the chickpeas and add them to the baking tray. Roast for another 15 mins until crispy. Once cooked, toss with the harissa-honey mixture.
Step 5
Meanwhile, place the couscous in a bowl, season with salt, and cover with boiling water. Place a plate on top to trap the steam and let sit for 5 mins. Fluff with a fork
Step 6
Mix the couscous with chopped parsley and chopped olives Season to taste.
Step 7
In a blender, blitz the feta, Greek yoghurt, and lemon juice until smooth. Season with salt and black pepper.
Step 8
To serve, divide the couscous into serving boxes, top with the roasted carrots, roasted chickpeas, and drizzle with the feta dressing. Refrigerate until needed. No need to reheat before serving.
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