Couscous with roasted beetroot and carrot
This couscous with roasted beetroot and carrot is a healthy, not spicy, version so it’s suitable for kids too! It goes well with roast or grilled lamb. If gluten is an issue for you, make it with quinoa; if you want a filling, vegetarian main dish, then make it with bulgur wheat.
Ingredients
Method
- Preheat the oven to 200°C.
- Peel the carrots, cut them into 1 cm thick slices. Scatter them in a roasting dish, drizzle with half of the oil then roast for 10 minutes.
- Meanwhile peel the beetroots then cut them into four wedges.
- Take the roasting tray out of the oven. Add the carrots. Drizzle with the remaining oil and the honey. Dust with the cinnamon. Use a silicon brush to make sure all the vegetables are evenly covered.
- Bake for another 10-15 minutes until the vegetables are tender.
- Meanwhile, put the couscous into a heatproof bowl. Pour 200 ml of boiling water over the couscous, cover with a plate and let it steam for 5 minutes. Loosen the grains with a fork and transfer to a large serving dish.
- When the vegetables are tender, add them to the couscous together with the cooking juice.
- Add the orange zest & juice, then the chopped dill. Season to taste with salt & pepper, then toss everything well.
- Serve warm or at room temperature.