Recipe: Yummy Carrot Couscous

Carrot Couscous. This quick chickpea carrot couscous salad isn't technically a grain salad, but it eats like one, and it's also flavorful, filling, and fast. The couscous cooks nearly instantly, and once it's ready, I can mix the ingredients right away, for a fast, warm meal. Gently stir in cilantro and oil; season with salt and pepper.

Carrot Couscous Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites. In a large saute pan with lid, heat oil over medium heat. Stir in liquid, salt, and pepper. You can cook Carrot Couscous using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Carrot Couscous

  1. You need 1 bag of Carrots.
  2. You need 1 tablespoon of balsamic vinegar.
  3. You need to taste of Salt and Pepper.
  4. Prepare 1 teaspoon of Cumin.
  5. It’s 1 teaspoon of Paprika.
  6. Prepare 1 small glass of red wine.
  7. Prepare of Herbs.
  8. Prepare to taste of Lemon.
  9. You need to taste of Honey.

Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.

Carrot Couscous instructions

  1. Pre-heat oven 200 degrees.
  2. In large baking pan pour wine, add salt and pepper, paprika, cumin, balsamic vinegar and herbs. If you wish to sweeten add some honey..
  3. Chops carrots in halves, I like to leave unpeeled just well washed..
  4. Add carrots to baking pan and cover in mix and then chuck in the oven for 30 mins.
  5. After 30 mins take carrots out of oven and empty into blender and blitz into couscous consistency..
  6. Then take mixture and pour back into baking pan and flatten out. Add back to oven for 15-30 mins to dry out excess moisture..
  7. Pull from the oven and you have carrot couscous..
  8. Add lemon and salt to taste.

Heat oil in a large saucepan over medium-high heat. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Add salt and pepper to taste. Fluff with a fork, add chopped parsley and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *