Harissa Roasted Tomatoes with Couscous & Garlic Yoghurt Sauce

Serves 4
Time 50 minutes


1 punnet mixed cherry tomatoes

1 tbsp harissa 

2 tbsp extra virgin olive oil


Garlic Yoghurt Sauce 

1 cup Greek yoghurt

2 tbsp tahini  

1 garlic clove, microplaned 

Salt & pepper

Extra virgin olive oil



200g couscous 

¼ red onion, sliced 

1 bunch mint

1 bunch parsley

2 tbsp flaked almonds

1 can chickpeas 

2 tbsp extra virgin olive oil
Salt & pepper


Preheat the oven to 180C, fan forced. In a bowl cover tomatoes with harissa and extra virgin olive oil.

Roast for 30-40 minutes. Cook couscous to packet instructions. Stir through mint, parsley, almonds, chickpeas, tomatoes, onion, salt, pepper and olive oil. 

Combine all of the ingredients for the garlic yoghurt sauce. Drizzle with yoghurt, tahini, garlic, salt and pepper sauce.