Couscous with sweet carrots and spicy chickpeas
Servings Prep Time
6persons 20min
Cook Time
30min
Servings Prep Time
6persons 20min
Cook Time
30min
Ingredients
Instructions
  1. Preheat the oven to 220 °C (420 °F).
  2. 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.
  3. 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.
  4. Pour the boiling water over the couscous. Cover and allow the couscous to swell for about 5 min.
  5. 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.
  6. Remove the carrots and chickpeas from the oven. Add honey and lemon juice to the carrots.
  7. Trow the carrots and chickpeas with the couscous and mix well.
  8. Crumble the feta and mix through the couscous.
  9. Serve lukewarm or cold.
Recipe Notes

* 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.

In Dutch!