Roasted carrot and currant couscous with tahini dressing

Cooking Vegetarian Roasted carrot and currant couscous with tahini dressing

Detailed step-by-step description of how to cook the dish "Roasted carrot and currant couscous with tahini dressing". Try it by all means

Lables: Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Preheat oven to 200°C/180°C fan-forced. Cook carrots in a saucepan of boiling water for 5 minutes or until almost tender. Drain. Transfer to a large roasting pan. Drizzle with oil. Toss to coat. Roast for 30 minutes or until golden and tender. Cool for 15 minutes. Roughly chop.
  2. Meanwhile, place couscous in a large, heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains.
  3. Make tahini dressing: Place tahini, oil, garlic, lemon juice and 2 tablespoons cold water in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  4. Add carrot, coriander and currants to couscous. Toss to combine. Drizzle with dressing. Serve.

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6 carrots, peeled, thickly sliced
1 tbsp olive oil
1 1/2 cups couscous
1 1/2 cups boiling water
1/2 cup chopped fresh coriander leaves
1/2 cup currants
2 tbsp tahini
1 tbsp olive oil
1 garlic clove, crushed
1 1/2 tbsp lemon juice

Adv

Autors
Preparation time
25
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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