And please, you don’t have to strictly follow the recipe… As long as you make sure that the different flavours are kept in balance, the dish will turn out great (for example, try and replace the dried apricots with raisins; or replace the feta with goat cheese …). Experiment and see what you like!
Couscous with sweet carrots and spicy chickpeas
- 200 g couscous
- 3 dl boiling water
- 500 g carrots peeled and sliced, lengthwise
- 400 g canned chickpeas rinsed and drained
- 1 egg
- 2 tbsp all-purpose flour
- 25 g almond flakes
- 175 g feta
- 2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 tsp turmeric
- 1/2 tsp curry powder
- 30 g dried apricots chopped finely
- 1 tsp lemon zeste
- 2 tbsp lemon juice
- 3 tbsp fresh parsley chopped finely
- 3 tbsp fresh coriander chopped finely
- 3 tbsp fresh mint leaves chopped finely
- 2 tbsp honey or agave syrup
- 4 tbsp olive oil
- Preheat the oven to 220 °C (420 °F).
- Combine carrot, cumin, cayenne pepper and 2 tbsp olive oil and place in a small oven dish. Season with pepper and salt. Bake 30 min until the carrot is golden brown and tender. Add the almond flakes halfway the baking time and mix well.
- Combine flower, egg, turmeric and curry powder in a small mixing bowl. Season with pepper and salt. Add the chickpeas and mix well. Pour 1 tbsp olive oil into a non-stick skillet and fry the chickpeas on medium-high heat for about 3-4 min. Spread the chickpeas on a baking tray covered with baking paper and place in the oven (together with the carrots) for about 20 min until golden brown and crispy.
- Pour the boiling water over the couscous. Cover and allow the couscous to swell for about 5 min.
- Stir in the couscous gently with a fork and add 1 tbsp olive oil. Add dried apricots, lemon zeste, parsley, coriander and mint leaves. Mix well and season with pepper and salt.
- Remove the carrots and chickpeas from the oven. Add honey and lemon juice to the carrots.
- Trow the carrots and chickpeas with the couscous and mix well.
- Crumble the feta and mix through the couscous.
- Serve lukewarm or cold.
* I mostly use canned chickpeas as they are easier and quicker to handle and, unlike canned vegetables (which have lost a lot of their nutritional value), there is little difference in the nutritional value between canned chickpeas and those you cook yourself. But if you're not in a hurry, you could buy dried chickpeas and cook them yourself at home.