I don't think there's a better vegetable to roast than a carrot, slow roasting carrots releases sweetness which when paired with this mildly spiced giant couscous.
Once the carrots are roasted this dish takes about 15 minutes. The carrots will take about 45 minutes but most of that time you can be doing more important things like catching up on you favourite tv program or doing abit of house work, perfect Sunday food.
Ingredients
For the couscous
1 shallot, finely chopped
1 cup giant couscous
1 tablespoon tomato purée
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 1/2 teaspoon mild chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 can chickpeas, drained
1 handful frozen peas
1 cup water
1/2 cup vegan stock
For the roasted carrots
4 small carrots, peeled and halved
1 teaspoon coconut oil
Toppings (optional)
Washed spinach
Sesame seeds
1. Melt the coconut oil and pour over the carrots in a bowl, place on a baking try and place on The top shelf of an oven at gas mark 6 for 45 minutes.
2. Fry the shallot in a small amount of coconut oil until soft..
3. Add all of the spices and fry for a minute, add the tomato purée, water and stock. Bring to the boil.
4. Add the giant couscous, chickpeas and frozen peas and simmer for 10 minutes until the sauce has reduced and thickened and couscous is soft.
5. Serve warm with spinach and sesame seeds
