Carrots with mint and couscous

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How to make Carrots with mint and couscous

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 600g heirloom carrots (about 2 bunches), trimmed and scrubbed
  • 3 garlic cloves, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon 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

Method

  • Step 1 Preheat oven to 180C.
  • Step 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.
  • Step 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.
  • Step 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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