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Moroccan Spiced Carrots with Turmeric Couscous
Prep Time
20 mins
Cook Time
30 mins
Total Time
30 mins
 

Carrots roasted with spices and served with couscous

Course: Salad
Cuisine: Moroccan
Keyword: carrots, couscous, spices
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