Moroccan Roasted Carrots with Turmeric Couscous

Moroccan Roasted Carrots with Couscous

I made this Moroccan Roasted Carrots recipe to serve with some special goat’s cheese that we were given as a gift by visitors. I remembered the gorgeous sweetly spiced carrot salads that we had eaten whilst on holiday in Marrakech and made my own version of one.  

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Moroccan Roasted Carrots with Couscous

Moroccan Spiced Carrots with Turmeric Couscous

Carrots roasted with spices and served with couscous

Course Salad
Cuisine Moroccan
Keyword carrots, couscous, spices
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 people
Calories 397 kcal
Author elspeth

Ingredients

Roasted Carrots

  • 400 g carrots peeled & cut into batons
  • 1 tbsp olive oil
  • 1 pinch cayenne pepper
  • 1/8 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 2 tbsp orange juice
  • 1 tsp honey

Couscous

  • 100 g dried couscous
  • 1 tsp vegetable stock powder
  • 1/8 tsp turmeric
  • 130 ml boiling water
  • 1 tbsp Sultanas
  • 2 spring onions (scallions) thinly sliced
  • 1 tsp coriander leaf (cilantro) finely chopped
  • 1/2 lemon (juice of)
  • 2 handfuls lambs lettuce
  • 40 g crumbly goats cheese

Instructions

Prepare the carrots

  1. Preheat the fan oven to 180 degrees C

  2. Mix the carrots with the spices, olive oil & orange juice and spread over a baking tray

  3. Roast for about 30 minutes or until tender, turning the carrots half way through

Prepare the couscous

  1. Mix the boiling water with the stock powder and turmeric and add to the couscous grains and sultanas

  2. Leave until the couscous has swelled and then fork through to separate the grains

  3. Mix in the spring onions, coriander leaf and the lemon juice

Finally

  1. Once the carrots are done, add the honey and mix well

  2. Serve on top of the couscous with goat's cheese and add greens if desired

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