INGREDIENTS
500 g
Chantenay baby carrots
3
Garlic cloves
1
Lemon
100 g
Radishes
1
Red onion, large wedges
3 tbsp
Harissa paste
1
Yogurt swirled with harissa, natural
300 g
Couscous
3 tbsp
Olive oil
2 tbsp
Almonds, flaked toasted
1 x 28g pack mint, leaves picked