Print Options:

cous cous salad with roasted baby carrots

Yields4 Servings

A North African staple , cous cous can be a light and tasty lunch or a perfect side dish for lamb or chicken.

 5 ½ cups cous cous
 500 ml chicken stock, hot
 1 tbsp butter
 A bunch of baby carrots, washed, cleaned and tops removed
 1 tbsp honey
 1 tbsp currants
 ½ cup orange juice
 1 bunch watercress, washed
 ½ cup Greek yoghurt
 ½ tsp cumin
1

Preheat oven to 180 degrees. Place the carrots on some baking paper on a roasting tray and drizzle with the honey, cook until tender and golden.

2

Place the cous cous in a bowl and pour enough stock over to cover the cous cous. Cover tightly with plastic wrap and allow to sit for 10 minutes or so. Take a fork and break the cous cous up, gently mix through the butter then add the orange juice and season to taste.

3

Chop the watercress roughly, and add this and the currants to the cous cous and fold through.

4

Place into a serving plate and add the carrots to the top. Mix the cumin through the yoghurt and drizzle over the top of the carrots.

Nutrition Facts

Servings 4