Moroccan carrots with chickpeas and spinach couscous

  • 30 mins cooking
  • Serves 4
  • Print


Moroccan carrots with chickpeas and spinach couscous
  • 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


Moroccan carrots with chickpeas and spinach couscous
  • 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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