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🍽️ Oven-roasted carrots and fennel with date couscous and pistachios

315 kcal · 30 min · 4 servings

Ingredients

• Organic limes 1 pc.
• Oranges 2 pc.
• Olive oil 2 tbsp.
• Honey 1 tbsp.
• Salt 1 tbsp.
• Carrots 3 pc.
• Fennel 2 pc.
• Spring onions 1 bunch
• Vegetable broth 300 ml
• Couscous 200 g
• Yogurt, plain 150 g
• Pepper, black ground pinch
• Sugar pinch
• Soft dates, dried and pitted 8 pc.
• Pistachios 3 tbsp.

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Thoroughly wash the lime and the orange.
3. 3. Grate about one teaspoon of lime zest.
4. 4. Cut both fruits in half and squeeze out the juice.
5. 5. Mix two tablespoons of olive oil with two tablespoons of orange juice in a bowl.
6. 6. Add one tablespoon of lime juice, one tablespoon of honey, and some salt.
7. 7. Stir the marinade well.
8. 8. Wash the carrots carefully.
9. 9. Cut off the ends of the carrots.
10. 10. Quarter the carrots lengthwise.
11. 11. Wash the fennel.
12. 12. Cut the fennel in half.
13. 13. Remove the hard core from the fennel.
14. 14. Slice the fennel into thin slices.
15. 15. Clean the spring onions.
16. 16. Separate the roots from the spring onions.
17. 17. Cut the white and green parts of the spring onions into rings separately.
18. 18. Add the white spring onion rings, the carrot pieces, and the fennel slices to the bowl with the marinade.
19. 19. Mix the vegetables thoroughly with the marinade.
20. 20. Place the vegetables in a baking dish.
21. 21. Bake the vegetables in the oven for about 20 minutes.
22. 22. Clean the bowl you used to mix the marinade.
23. 23. Bring vegetable broth to a boil in a pot.
24. 24. Let the broth stand covered on the stove.
25. 25. Remove the pot from the heat.
26. 26. Stir the couscous into the hot broth.
27. 27. Let the couscous swell covered for about 10 minutes.
28. 28. Peel the remaining orange with a sharp knife.
29. 29. Remove the orange segments with V-shaped cuts.
30. 30. Place the orange segments in a bowl.
31. 31. Add the green spring onion rings to the orange segments.
32. 32. Mix the oranges and spring onions.
33. 33. Put the yogurt into a cup.
34. 34. Mix the yogurt with the remaining lime zest.
35. 35. Season the yogurt with salt, pepper, and sugar.
36. 36. Chop the dates finely.
37. 37. Chop the pistachios finely.
38. 38. Add the chopped dates and pistachios to the couscous.
39. 39. Season the couscous with orange juice.
40. 40. Season the couscous with lime juice.
41. 41. Season the couscous with salt, pepper, and sugar.
42. 42. Take the vegetables out of the oven.
43. 43. Plate the vegetables.
44. 44. Plate the date couscous.
45. 45. Place the orange and spring onion mixture on top of the vegetables.
46. 46. Drizzle the dish with the yogurt.
47. 47. Serve the food.

Nutrition per serving

• kcal: 315
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 44 g