Saffron and mint couscous with harissa potatoes

Prep: 30 minutes

Cook: 28 minutes cups water cup veggie broth cups whole-wheat couscous teaspoons sea salt small red potatoes teaspoon olive oil Harissa sauce: cloves garlic, chopped serrano peppers, seeded, chopped Heat the oven to 350 degrees. Heat the water and veggie broth to a boil in a large saucepan. Add couscous and 1 teaspoon salt. Cover the saucepan; lower heat to a simmer. Cook until all water is absorbed, about 3 minutes. Remove from heat; leave the pot covered. Toss potatoes on a baking sheet with the olive oil and soft, about 25 minutes. For the harissa sauce, pulse garlic and serrano peppers in a food processor until minced. Add olive oil, lemon juice, orange zest, salt and caraway seeds. Blend until thick and creamy. Transfer mixture to a bowl. . Spoon couscous into a large bowl; fluff with a fork. Mix in mint, green onions and saffron in water. Slice potatoes into bite-size pieces. Stir into the couscous. Nutrition information per serving: 522 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 88 g carbohydrates, 13 g protein, 937 mg sodium, 7 g fiber

Makes: 5 servings cup olive oil tablespoons lemon juice teaspoons orange zest teaspoon salt teaspoon caraway seeds cup packed mint leaves, chopped green onions, halved lengthwise, chopped teaspoon saffron mixed into 1 teaspoon hot water, optional

teaspoon salt; bake until

cup harissa sauce into the potatoes; mix