Roast Beetroot & Chermoula Couscous Salad

• Meanwhile, grate carrot. 
• Finely chop garlic. 
• Slice lemon into wedges.

• In a medium saucepan, heat a drizzle of olive oil
over medium-high heat. 
• Add carrot and cook, stirring, until softened, 
2-3 minutes. Add garlic and chermoula spice
blend and cook until fragrant, 1 minute.
• Add the water and bring to the boil. Add 
couscous, stir to combine. Cover with a lid and 
remove from heat. 
• Set aside until water is absorbed, 5 minutes. 
Fluff up with a fork. 

• In a small bowl, combine harissa paste,
Greek-style yoghurt and a splash of water. 
Season to taste with salt and pepper. 

• Once couscous is done, add spinach & rocket 
mix, flaked almonds, a squeeze of lemon juice
and some marinated goat cheese oil
(1 tbs for 2 people / 2 tbs for 4 people). Toss 
to combine.