PT15M
PT30M
4 servings
Ingredients
700 g carrots, peeled and cut into batons
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon cumin seeds
200 g couscous
250 ml hot stock or water
120 g feta
1 lemon
A handful of parsley or mint
Salt and black pepper
Method
Heat the oven to 220 C / 425 F. Toss the carrots with olive oil, honey, cumin, salt, and pepper, then roast until tender and browned at the edges.
Put the couscous in a bowl, pour over the hot stock or water, cover, and leave for 10 minutes before fluffing with a fork.
Whisk lemon juice with a little more olive oil, salt, and pepper for the dressing.
Combine the couscous with the roasted carrots, herbs, and most of the dressing.
Scatter over the feta, finish with the remaining dressing, and serve warm or at room temperature.
Roasted Carrot and Feta Couscous Salad
