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🍽️ Couscous with Orange and Ras-el-Hanout Carrots

392 kcal · 30 min · 4 servings

Couscous with Orange and Ras-el-Hanout Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Trim the leafy green tops of the carrots to about 1 centimeter in length.
  3. 3. Wash the carrots thoroughly.
  4. 4. Cut the carrots lengthwise into halves or quarters, depending on their size.
  5. 5. Place the carrots in a bowl.
  6. 6. Add 1 teaspoon of Ras-el-Hanout spice mix, salt, pepper, and 1 tablespoon of olive oil.
  7. 7. Mix everything well so that the carrots are evenly seasoned.
  8. 8. Arrange the carrots on a baking sheet.
  9. 9. Roast the carrots in the oven for about 20 minutes.
  10. 10. Bring about 300 milliliters of salted water to a boil in a pot.
  11. 11. Place couscous and 1 teaspoon of Ras-el-Hanout in a separate bowl.
  12. 12. Pour the boiling salted water over the couscous.
  13. 13. Cover the bowl.
  14. 14. Let the couscous swell for about 10 minutes.
  15. 15. Wash the orange thoroughly.
  16. 16. Grate about 1 teaspoon of orange zest.
  17. 17. Cut the orange in half.
  18. 18. Squeeze the juice from the orange.
  19. 19. Wash the peaches.
  20. 20. Cut the peaches in half.
  21. 21. Remove the pits from the peach halves.
  22. 22. Cut the peach flesh into small cubes.
  23. 23. Wash the parsley and mint.
  24. 24. Dry the herbs.
  25. 25. Pluck the leaves from the stems.
  26. 26. Chop the herbs finely.
  27. 27. Add the peach cubes to the couscous.
  28. 28. Add the parsley to the couscous.
  29. 29. Add two-thirds of the mint to the couscous.
  30. 30. Add the grated orange zest.
  31. 31. Add 2 tablespoons of orange juice.
  32. 32. Add 1 tablespoon of olive oil.
  33. 33. Mix all ingredients well together.
  34. 34. Season the salad with salt and pepper to taste.
  35. 35. Place the yogurt in a bowl.
  36. 36. Add the remaining mint to the yogurt.
  37. 37. Add 1 tablespoon of orange juice to the yogurt.
  38. 38. Stir the yogurt well.
  39. 39. Season the yogurt with salt, pepper, and sugar.
  40. 40. Taste the yogurt dip and adjust seasoning if needed.
  41. 41. Plate the orange couscous salad.
  42. 42. Take the roasted carrots out of the oven.
  43. 43. Place the carrots on the plates.
  44. 44. Garnish the dish with the mint-orange dip.
  45. 45. Serve the meal.

Nutrition per serving