Name: Moroccan carrots with chickpeas and spinach couscous
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 (200g) baby carrots; 1 tablespoon olive oil; 2 teaspoon ground cumin; 1 teaspoon ground paprika; 1 teaspoon caster sugar; 1/2 cup (125ml) water; 1 1/4 cup (250g) couscous; 1 1/4 cup (310ml) boiling water; 30 gram butter, chopped; 400 gram canned chickpeas, drained, rinsed; 1 tablespoon lemon juice; 50 gram baby spinach leaves, shredded; 1 cup loosely packed fresh coriander leaves

Ingredients

10 (200g) baby carrots

1 tablespoon olive oil

2 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon caster sugar

1/2 cup (125ml) water

1 1/4 cup (250g) couscous

1 1/4 cup (310ml) boiling water

30 gram butter, chopped

400 gram canned chickpeas, drained, rinsed

1 tablespoon lemon juice

50 gram baby spinach leaves, shredded

1 cup loosely packed fresh coriander leaves

Method

1.Trim and peel carrots, leaving 3cm of the stem.

2.Heat oil in a medium saucepan over a medium heat; cook spices 30 seconds or until fragrant. Add carrots, sugar and the water; season to taste. Bring to the boil and simmer, partially covered, for 12 minutes or until carrots are tender.

3.Meanwhile, combine couscous with the boiling water in a large heatproof bowl. Cover and stand for 3 minutes. Fluff with a fork. Cover, stand a further 3 minutes; fluff with a fork. Stir in butter; season to taste.

4.Add chickpeas to pan with carrots. Cover and cook 3 minutes or until heated through. Stir in juice.

5.Stir spinach through couscous; spoon onto a shallow serving dish. Top with carrot mixture and coriander.

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