Carrots with mint couscous

Name: Carrots with mint couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 60 g Ginger; 750 g Carrots; 3 TABLESPOONS liquid honey; 150 ml Orange juice; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Couscous; 1/4 Pot Mint; 35 g Pistachios; 7-10 Tbsp coarse pepper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

60 g Ginger
750 g Carrots
3 TABLESPOONS liquid honey
150 ml Orange juice
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Couscous
1/4 Pot Mint
35 g Pistachios
7-10 Tbsp coarse pepper

Directions

1
Peel ginger thinly and dice finely. Peel the carrots, leaving about 2 cm of green, wash. Cut the carrots in half lengthwise. Mix ginger, honey, orange juice and 1 tbsp. oil. Season with salt and pepper.
2
Mix the carrots with the seasoning mixture, spread on the fat pan of the oven or in an ovenproof dish. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes.
3
Pour 250 ml of boiling salted water over the couscous. Cover and let it swell for about 10 minutes. In the meantime, wash mint, shake dry and pluck leaves from the stalks. Roast the pistachios in a pan without fat, remove.
4
Loosen the couscous with a fork. Stir in 4 tablespoons of oil. Fold mint into the couscous, except for a little to garnish.
5
Remove the carrots from the oven and serve with the couscous. Sprinkle with pistachios, remaining mint and coarse pepper.