Roasted Carrot and Feta Couscous Bowls (Print version)
Roasted carrots and chickpeas turn a bowl of couscous into a colorful meal.
# Ingredients:
Ingredients
01 -
600 g carrots
02 -
250 g couscous
03 -
300 ml hot vegetable broth
04 -
150 g feta, crumbled
05 -
1 can chickpeas, 400 g, drained
06 -
2 tbsp olive oil
07 -
1 tsp ground cumin
08 -
1 lemon, juice only
09 -
2 tbsp chopped parsley
10 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 210°C / 410°F. Peel carrots and cut into short batons about 1 cm thick. Drain and rinse chickpeas thoroughly, then pat dry.
02 -
Toss carrots and chickpeas with olive oil, cumin and pepper on a large roasting tray. Spread in one layer and roast for 25–30 minutes, turning halfway, until carrots are tender with browned edges.
03 -
Place couscous in a heatproof bowl. Pour over 300 ml just-boiled vegetable broth, cover tightly and leave for five minutes, or follow the liquid ratio on your packet if it differs.
04 -
Fluff couscous with a fork. Stir in lemon juice and half the parsley, loosening all clumps gently.
05 -
Fold half the roasted vegetables and chickpeas through the couscous. Divide among four bowls and arrange the rest on top.
06 -
Scatter feta and the remaining parsley over the bowls and serve warm. Taste before adding optional salt, as feta and broth already provide seasoning.
07 -
Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat thoroughly, adding a splash of water if the couscous is dry.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.