Name: Roasted carrot and currant couscous with tahini dressing
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 700g carrot; 36.40 gm olive oil; 375.00 ml couscous; 375.00 gm boiling water; 125.00 ml chopped fresh coriander leaves; 125.00 ml currants; 48.00 gm tahini; 1 garlic clove, crushed; 31.50 gm lemon juice

Roasted carrot and currant couscous with tahini dressing

0 Likes

Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Ingredients:

700g carrot
36.40 gm olive oil
375.00 ml couscous
375.00 gm boiling water
125.00 ml chopped fresh coriander leaves
125.00 ml currants
48.00 gm tahini
1 garlic clove, crushed
31.50 gm lemon juice

Instructions:

1. Preheat the oven to 200°C/180°C fan-forced. 2. Boil carrots in a saucepan for 5 minutes until nearly tender, then drain. 3. Place the carrots in a roasting pan and drizzle with oil, tossing to coat evenly. 4. Roast in the oven for 30 minutes until golden and tender. 5. Allow the carrots to cool for 15 minutes, then roughly chop.
Place couscous in a large heatproof bowl. Pour boiling water over it, cover, and let stand for 5 minutes until water is absorbed. Fluff the couscous with a fork to separate the grains.
Prepare the tahini dressing by combining tahini, oil, garlic, lemon juice, and 2 tablespoons of cold water in a screw-top jar. Add a sprinkle of salt and pepper. Close the lid tightly and shake well to mix everything together.
Combine diced carrot, fresh coriander, and currants with the couscous. Mix gently to incorporate the flavors. Finish by drizzling the dressing on top before serving.

We use cookies

Similar Recipes

Roasted Carrot and Chicken Salad

Roasted Carrot and Tahini Soup

Roasted Carrot and Herb Spread

Roasted Carrot and Cauliflower Curried Soup

Roasted carrot and parsnip soup