Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Carrots with mint couscous


Ingredients (serves 4)

  • 600g heirloom carrots (about 2 bunches), trimmed and scrubbed
  • 3 garlic cloves, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp dried chilli flakes
  • 3/4 cup couscous
  • 1 lemon, juiced
  • 1 bunch mint, roughly chopped, plus a few leaves reserved to garnish
  • 200g Greek feta, crumbled
  • Pomegranate molasses, to drizzle

Method

1. Preheat oven to 180C.

2. Toss the carrots in a bowl with the garlic, half the oil and the chilli flakes and season. Place in a lined roasting tin and bake for 25 minutes or until just tender. Remove and leave to cool slightly.

3. Meanwhile, place the couscous in a bowl. Cover with 2/3 cup boiling water and 1/2 teaspoon salt and cover with plastic wrap. Set aside for about 10 minutes, then season and fluff with a fork.

4. In a small bowl, whisk the lemon juice and remaining 2 tablespoons oil until combined. Add the chopped mint to the couscous with the lemon dressing and carrots, and gently toss. Transfer to a platter. Scatter with feta and drizzle with pomegranate molasses.


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