Carrots with mint and couscous

Cooking Vegetarian Carrots with mint and couscous

Use fresh seasonal produce to create this warm Spring salad.

Lables: Low carb Low sugar Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180C.
  2. Toss the carrots in a bowl with the garlic, half the oil and the chilli flakes and season. Place in a lined roasting tin and bake for 25 minutes or until just tender. Remove and leave to cool slightly.
  3. Meanwhile, place the couscous in a bowl. Cover with 2/3 cup boiling water and 1/2 teaspoon salt and cover with plastic wrap. Set aside for about 10 minutes, then season and fluff with a fork.
  4. In a small bowl, whisk the lemon juice and remaining 2 tablespoons oil until combined. Add the chopped mint to the couscous with the lemon dressing and carrots, and gently toss. Transfer to a platter. Scatter with feta and drizzle with pomegranate molasses.

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600g heirloom carrots , trimmed and scrubbed
3 garlic cloves, thinly sliced
1/3 cup extra virgin olive oil
1/2 tsp dried chilli flakes
3/4 cup couscous
1 lemon, juiced
1 bunch mint, roughly chopped, plus a few leaves reserved to garnish
200g Greek feta, crumbled
Pomegranate molasses, to drizzle

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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