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Carrot + Cumin Couscous
This deliciously smokey couscous makes the perfect lunch or light dinner. Inspired by Middle-Eastern flavours, it's warm, nutty and sweet - and it's super simple, too.
Ingredients
Ingredients
- couscous, see tips
- smoked paprika
- garlic clove, peeled + finely grated
- lemon, zest + juice
- olive oil
- salt + pepper
- cumin seeds
- flaked almonds
- carrots, peeled + finely sliced into matchsticks
- sultanas or raisins
- fresh parsley, roughly chopped (stalks and all)
- baby spinach leaves
Method
- 1
Put the couscous, smoked paprika, garlic, lemon zest and 1 tablespoon of olive oil into a large bowl along with some salt and pepper. Pour over enough boiling water from a kettle to cover the couscous by 1 centimetre (½”). Cover and leave to steam for 10 minutes until cooked through.
- 2
Meanwhile, toast the cumin seeds in a small frying pan over a medium heat for 1-2 minutes to release the aromas. Then tip the seeds into a large bowl.
- 3
Put the pan back on the heat, add the almonds and toast for 1-2 minutes until lightly golden. Tip into the bowl with the cumin seeds.
- 4
Next add the carrots, sultanas, parsley and spinach to the bowl along with the remaining 2 tablespoons of olive oil and lemon juice. Give everything a good mix and season with salt and pepper to taste.
- 5
Fluff up the cooked couscous using a fork then divide between two bowls.
- 6
To serve, top the couscous with the cumin carrot mixture.
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