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1. Heat the oven to 220°C. Peel and cut the Carrots into thick coins. Drain and rinse the Chickpeas, then pat them dry.
6 piece Carrots,
1 can Chickpeas
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2. Toss the Carrots and Chickpeas on a sheet pan with Olive oil, Ground cumin, Ground coriander, Paprika, Ground cinnamon, Kosher salt, and Black pepper. Roast until the Carrots are tender and caramelized and the Chickpeas are lightly crisp, stirring once halfway through, about 25 to 30 minutes.
6 piece Carrots,
1 can Chickpeas,
4 tbsp Olive oil,
1.5 tsp Ground cumin,
1 tsp Ground coriander,
1 tsp Paprika,
0.5 tsp Ground cinnamon,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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3. Meanwhile, bring Water to a boil with a pinch of the Kosher salt. Add the Pearled couscous and simmer until tender, stirring occasionally. Drain any excess water, then return it to the pot and toss with a little of the Olive oil.
4 tbsp Olive oil,
1.5 tsp Kosher salt,
1.5 cup Pearled couscous,
4 cup Water
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4. Finely chop the Parsley, Mint, and Red onion. Fluff the cooked Pearled couscous with a fork and let it cool slightly so the herbs stay bright.
1.5 cup Pearled couscous,
0.5 cup Parsley,
0.2 cup Mint,
0.5 piece Red onion
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5. Zest and juice the Lemon. Add the roasted Carrots and Chickpeas to the Pearled couscous with the Parsley, Mint, Red onion, remaining Olive oil, and the Lemon zest and juice. Toss well and taste, adding more Kosher salt if needed.
6 piece Carrots,
1 can Chickpeas,
4 tbsp Olive oil,
1.5 tsp Kosher salt,
1.5 cup Pearled couscous,
1 piece Lemon,
0.5 cup Parsley,
0.2 cup Mint,
0.5 piece Red onion
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6. Serve warm or at room temperature.
By james