Couscous with roasted beetroot and carrot
13 Mar 2016
by Dinna
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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 Β with quinoa; if you want a filling, vegetarian main dish, then make it with bulgur wheat.
Ingredients
- 3 medium carrots
- 2 Tbsp olive oil
- 200g baby beetroot
- Β½ tsp ground cinnamon
- 1 Tbsp honey
- 200g couscous
- grated zest and juice of 1 orange
- 1 Tbsp chopped fresh dill
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Kids Food - Lunch - Quick & Easy - Roast - Side - Supper
- Cuisines: - Fusion - North African
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Roots & Bulbs - Whole grains
- Health and Diet: - Combination - Dairy Free - Healthy - Vegan
- Skill Levels: - Easy
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