Couscous with Roasted Carrot, Chickpeas & Harissa Remoulade
Ingredients
250 g couscous
3 carrots, cut into chunks
1 can chickpeas (400 g), drained
2 tbsp olive oil
1 tsp cumin seeds
1 tsp cinnamon powder
Salt & pepper
4 tbsp Saus.Guru Harissa Remoulade
A handful of fresh mint
Instructions
- Preheat the oven to 200°C. Toss carrots and chickpeas with oil, cumin, cinnamon, salt & pepper. Roast for 25 min.
- Meanwhile, prepare couscous according to package instructions.
- Mix couscous with the roasted carrots and chickpeas.
- Serve in bowls, drizzle Harissa Remoulade over the top, and finish with mint.
Tip: Add pomegranate seeds for a fresh, colorful kick.
