Maftoul with Roasted Harissa Rainbow Carrots

I've had a proper lazy weekend and most of all I have had a long sleep in, no dreading the alarm going off and waking up to go into work in the dark and come back home in the dark.

The weekend has also allowed me to d some slow cooking and make the most of the little light there was outside for photographs, but the reality is its been a dark weekend with lingering dark clouds, drippy rain and blustery winds.  Today's hearty  lunch was Lemon-Coriander Maftoul with Roasted Harissa Rainbow Carrots.  

I  picked up two bunches of rainbow carrots from a local greengrocers. 

I wanted to make more of a feast of them, than just chop, grate or spiralize them for a coleslaw, so I roasted them whole in a harissa sauce and served it with Zaytoun Palestenian Maftoul.  Maftoul is made from sun-dried bulgar wheat and hand rolled into tiny chewy balls.  The magic of maftoul is that it absorbs flavours wonderfully so I coated it in lemony coriander goodness. 

Roasted Harissa Rainbow Carrots
Serves 4 
Ingredients
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
75ml olive oil
50ml agave syrup
1 tablespoon harissa paste
12 medium Rainbow Carrots, peeled and washed
Method
Whisk all the ingredients (except for the carrots) together in a wide baking tray, then put in the carrots and coat well.
Roast in the oven for 30 minutes or until a knife pieces through it easily.  
Adapted from Bon Appetit

For the Lemon Corainder Maftoul
Serves 4
Ingredients
Cook 250g Zaytoun maftoul according to packet instructions
1 x 400g tinned chickpeas, drained and simmered till warmed through.  Drain and set aside
Packet of fresh Coriander
Juice from 1/2 lemon
2 tablespoons olive oil
Method
Blitz all the ingredients to a sauce then stir into cooked maftoul, along with the chickpeas.  
Set aside until ready to serve.