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

Recipe «Roasted carrot and currant couscous with tahini dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.