I love making couscous as a base for dishes with roasted veg. There’s nothing quite like a thick blanket of couscous to drippings of salty roasting juices.
When to eat
This dish can be eaten year round but I recommend eating from June to September to get the best of the early carrots.
Moroccan Spiced Carrot Couscous With Rocket and Sunflower Seeds
This meal is around 90% less polluting than the average UK meal.
Eating this recipe will save around 2.64 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.86 KM in a modern car.How do I calculate this?
- 500 g Carrot
- 1 Teaspoon Cumin
- 1 Teaspoon Cinnamon
- 1 Teaspoon Paprika
- 1 Teaspoon Brown Sugar
- 3 Tablespoons Olive Oil
- 250 g Couscous
- 75 g Raisins
- 50 g Rocket
- 30 g Parsley
- 30 g Sunflower Seeds
- Peel and chop the carrots into 1 inch thick circles or semi-circles depending on the size of the carrot. Place in a roasting tray and cover with 2 tablespoons of the olive oil. Then sprinkle with the spices and season with salt and pepper. Mix the roasting tray contents well with your hands before placing in an oven at 250˚c for 15 minutes or until the carrots are soft on the inside and browned on the exterior.
- Whilst the carrots are cooking. Place the couscous in a deep bowl and cover with boiling water. Leave for 2-3 minutes, until the couscous has soaked up the water. Fluff the couscous with a fork, adding a little more boiling water if needed.
- Finely chop the parsley and place into the bowl with the couscous, along with the raisins, rocket, sunflower seeds, and roasted carrots. Pour the remaining olive oil into the bowl and mix the ingredients well, until everything is spread evenly, then serve.