Roasted roots and couscous pilaff with harissa-sweet pepper oil and pastries or felafel

Preparation info

  • For

    four

    • Difficulty

      Medium

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

The intensified sweetness of the roots and the mingled flavours of the chermoula and herbs make this pilaff one of those things you can’t stop eating. The hot and sweet oil adds a touch of excitement, but to really do the pilaff proud, serve it surrounded with a variety of small intensely flavoured snacks - some that I use are tiny filo pastry parcels of feta cheese, deep-fried felafel and aubergine-chilli rolls. The reason I do the pilaff with roots is simply to give the roots their big da

Ingredients

Method