Veggie couscous
Easy Red
Appellation(s)
- Brouilly
Ingredients
- 10 leafy carrots
- 1 tbsp olive oil
- 2 tsp cumin
- 2 tsp allspice
- 2 tsp cinnamon
- 2 tsp cane sugar
- 12cl water
- 30cl boiling water
- 250g couscous semolina
- 20g butter, in chunks
- 400g chickpeas (tinned), rinsed and drained
- 1 tbsp orange juice
- Salt and pepper
- 50g baby spinach leaves
- 50g fresh mint
- 20g pistachios, shelled
- 20g almond slivers
Preparation
- Step 1Peel, rinse and cut the carrots in half lengthwise.
- Step 2In a pot, heat the oil and roast the spices for 30 secs. Add the carrots, sugar and water. Cook for about 10 mins or until carrots are tender.
- Step 3In a large bowl, pour the boiling water onto the semolina, cover and let sit for 10 mins. Fluff the cooked semolina with a fork, fold in the butter, and season.
- Step 4Tip the chickpeas into the pot, warm up for 3 mins over low heat and pour in the orange juice.
- Step 5Spread the semolina out in a large serving tray. Add the carrots, chickpeas and spinach. Decorate with a few mint leaves, almonds and crushed pistachios.
