Carrots With Mint And Couscous

Use fresh seasonal produce to create this warm Spring salad.

The ingredient of Carrots With Mint And Couscous

• 600g heirloom carrots about 2 bunches trimmed and scrubbed
• 3 garlic cloves thinly sliced
• 1 3 cup extra virgin olive oil
• 1 2 tsp dried chilli flakes
• 3 4 cup couscous
• 1 lemon juiced
• 1 bunch mint roughly chopped plus a few leaves reserved to garnish
• 200g greek feta crumbled
• pomegranate molasses to drizzle

The Instruction of carrots with mint and couscous

• preheat oven to 180c
• toss the carrots in a bowl with the garlic half the oil and the chilli flakes and season place in a lined roasting tin and bake for 25 minutes or until just tender remove and leave to cool slightly
• meanwhile place the couscous in a bowl cover with 2 3 cup boiling water and 1 2 teaspoon salt and cover with plastic wrap set aside for about 10 minutes then season and fluff with a fork
• in a small bowl whisk the lemon juice and remaining 2 tablespoons oil until combined add the chopped mint to the couscous with the lemon dressing and carrots and gently toss transfer to a platter scatter with feta and drizzle with pomegranate molasses

Nutritions of Carrots With Mint And Couscous

fatContent: 480 629 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: n a

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