Carrots with couscous

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This easy recipe for spicy carrots with couscous can bring you a great pleasure of different taste into your homemade dish menu. It is very light and healthy, yet full of delicious taste. This dish can be served with chicken or even fish. The couscous is an essential storecupboard staple – just soak it in hot water and in ten minutes you’ll have an accompaniment to meat, fish, cooked vegetables or tagines, or the makings of a hearty salad. This granular type of pasta is made by sprinkling durum or hard wheat semolina grains with cold salted water and rolling and coating them in fine wheat flour. Couscous can be eaten hot or cold and is a staple ingredient in North Africa.


(serves 2)

250 g carrots, diced

100g couscous

120ml chicken stock


1 garlic clove, minced

1/8 teaspoon smoked paprika

1/8 teaspoon cumin

1/8 teaspoon cinnamon

1/8 teaspoon coriander

3 teaspoon white wine vinegar or cider vinegar

1 teaspoon honey

1/2 lemon juice

5 teaspoons olive oil

pinch of salt

few tablespoons chopped coriander

carrots with couscous


Boil the stock and pour over the couscous, cover with cling film and leave to set for 10 minutes.

Mix all the ingredients for the dressing and set aside for a while.

Bring salted water to boil and cook the carrots for 3-4 minutes. Drain the water, mix with the dressing and let it set for 5 minutes. Serve combined couscous and enjoy.