Moroccan Spiced Carrot Couscous With Rocket and Sunflower Seeds

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.

Course Main Course

Cuisine Mediterranean, Middle Eastern, Moroccan

Diet Vegan, Vegetarian

Keyword couscous recipes, morrocan spice recipes, spice carrot couscous, spiced couscous recipes, vegan couscous recipes

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Servings

Calories 491

Ingredients

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

Instructions

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.

Nutrition