Name: Carrots with mint and couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 600g heirloom carrots (about 2 bunches), trimmed and scrubbed; 3 garlic cloves, thinly sliced; 75.08 gm extra virgin olive oil; 1/2 tsp dried chilli flakes; 187.50 ml couscous; 1 lemon, juiced; 1 bunch mint, roughly chopped, plus a few leaves reserved to garnish; 200g Greek feta, crumbled; Pomegranate molasses, to drizzle

Carrots with mint and couscous

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Spring salad bursting with fresh, seasonal produce.

Ingredients:

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

Instructions:

Preheat your oven to 180C.
Combine carrots, garlic, half of the oil, and chilli flakes in a bowl. Season the mixture, then transfer it to a lined roasting tin. Roast for 25 minutes or until carrots are just tender. Let it cool slightly before serving.
Place couscous in a bowl and cover with 2/3 cup boiling water and 1/2 teaspoon salt. Seal the bowl with plastic wrap and let sit for 10 minutes. Season to taste and fluff with a fork before serving.
Combine lemon juice and 2 tablespoons of oil in a small bowl. Mix in chopped mint, couscous, lemon dressing, and carrots gently. Transfer to a platter, sprinkle with feta, and drizzle with pomegranate molasses before serving.

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