Roasted Vegetables With Couscous And Spiced Yogurt

• 8 3/4 ounces sweet potatoes cut into 3/4 inch chunks
• 1/2 red pepper cut into thick strips
• 1 medium zucchini quartered lengthways
• 1 red onion small, cut into six wedges
• 12 cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 3 1/2 ounces couscous
• 1 tablespoon cilantro finely chopped
• 1 teaspoon orange rind finely grated
• 5 ounces greek yogurt
• 1/4 teaspoon harissa paste

1. Preheat oven to 400u0b0F. Line a baking dish with parchment paper. Combine vegetables in the dish. Drizzle with the olive oil and ground coriander. Season to taste and toss to ensure vegetables are well coated. Roast for 1 hour.
2. Meanwhile, put couscous in a small bowl and add 1/2 cup boiling water. Cover and set aside for 10 mins. Fluff couscous with a fork to separate grains, then stir in the cilantro and orange rind.
3. Combine yogurt and harissa in a bowl; stir to combine. Divide couscous mixture between 2 warm serving plates. Top with the roasted vegetables and spiced yogurt.

sweet potatoes, red pepper, zucchini, red onion, tomatoes, olive oil, ground coriander, couscous, cilantro, orange rind, greek yogurt, harissa paste

Taken from www.yummly.com/recipe/Roasted-Vegetables-with-Couscous-and-Spiced-Yogurt-1404713 (may not work)