The Secret History of Mint and Oregano
Plus a bangin’ harissa carrot couscous
Back in the days of chariots and state-sanctioned nude wrestling, the goddess Aphrodite created the “joy of the mountains,” oregano. Oros comes from the Greek “mountain” and ganos means “brightness” or “ornamentation.”
The gardens of the Greek Gods also grew the persistent minthē. The herb sprung up from the grave of Minthe, a nymph who’d been seduced by Hades. She was quickly stomped to death by the lovely goddess of Spring, Persephone. Now, in her memory, we enjoy Newports and Double Mint Gum.
Both herbs share a mythological background and are part of the esteemed Lamiaceae family. You may recognize some of their cousins; sage, rosemary, thyme, lavender, catnip. So basically, 75% of the herbs listed on the Simon and Garfunkel track “Parsley, Sage, Rosemary, and Thyme” are Nepo Babies of mint.
Anyway- these herby cousins go wonderfully together. In today’s recipe, I pair them with spicy harissa and charred roasted carrots. It’s a great dish for a hot day.
Spicy Harissa Roasted Carrots with Couscous
Makes enough for 2 entrees; can feed 4 if used as a side. It also saves well and is great as leftovers.
Ingredients
Dressing:
- 1 tbsp harissa
- 2 tbsp agave
- 2 tbsp olive oil
- 1 tbsp garlic powder
- Juice and zest of 1 lemon
- Salt and pepper to taste
For the rest:
- 6 large carrots
- 1 c. dry couscous
- 1.5 c. water
- 1/2 tbsp butter
- A pinch of fresh mint (this is around 5 leaves, removed from the stem)
- A pinch of oregano (measure with your soul here, just keep it equal to the amount of mint)
- 1.5 c. white beans (or 1 can- drain and rinse before using)
- Salt and pepper to taste
Process
Preheat your oven to 425. It got to 108 this week in Boise, so I did this at 7 AM. I promise this dish is worth it.
Start with the dressing. Whisk together the harissa, agave, oil, garlic powder, lemon juice, zest, salt, and pepper in a small bowl until combined. Reserve half for the couscous.
Cut the tops and ends off your carrots. If they look healthy and green, save them and add to the couscous. They add a nice herby flavor. If they look sad or aren’t included with the carrots you bought, it’s not a big deal.
Coat the carrots in half of the harissa dressing. Roast for 15–17 minutes at 425, flipping at the halfway mark. The carrots will get a dark char- that’s okay and actually preferred.
Depending on the thickness of your carrots and the power of your oven, you may need more or less time; if your fork goes about 1/4” through the carrot before meeting resistance, that’s cooked enough. If your carrots start smoking heavily before the 15-minute mark, that’s also another cue to pull them out. Once they’ve cooled, cut into bite-sized pieces.
Now that the carrots are done let’s work on the couscous. Add 1.5 c. water to a saucepan. Bring to a boil, and add salt, butter, and couscous. If you like things spicy, add a little spoon of harissa to the water as your couscous cooks.
Add a lid and reduce heat to a simmer. Cook for 8–10 minutes and stir every few minutes to prevent sticking.
Destem and chop your herbs finely, and add to your cooked couscous. Add your carrots, white beans, salt, pepper, and the rest of your dressing. I like to let chill in the fridge so it’s cool and delicious, but if you’re feeling hangry, dig in!
Swaps
Make it vegan?
Already done babaaaay.
Make it gluten-free?
Swap out couscous for quinoa!
Make it low-FODMAP?
Instead of harissa, add smoked paprika to your dressing. Swap out the couscous for quinoa (or a maize-based gluten-free couscous). Instead of agave, use maple syrup (I do this all the time and it’s so good).
Zhuzh it up?
You could add a ton to this to make it a full meal. I add chopped kale, crushed pistachios, and sometimes feta. I’ve made it with cucumbers, air fried tofu, you name it.
Major pro-tip- if you already have the grill fired up (or have a grill pan!) sear your lemons after zesting but before juicing. It adds such a good smoky flavor.
Is Hades single?
Don’t even ask, I don’t want to see an herb named after you!
