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Serves 4

300g carrots, cut into small cubes
1tbsp paprika
½ tsp chilli flakes
75g sunflower seeds
250g couscous soaked in vegetable stock until soft and fluffy
1 can chickpeas, drained
1 red onion chopped finely
1 clove garlic finely chopped
1 lemon
50ml olive oil
3 tomatoes, diced finely
1 bunch parsley, chopped finely

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You can substitute the carrot for whatever is in season. Parsnips, squash, pumpkin etc.

Keeps in an airtight container in the fridge for up to a week.

Roasted Carrot and Cous cous Salad

We love carrot raw, but these spicy sweet little cubes are a delicious deviation. Make up lots as it keeps really well and works perfectly in lunchboxes.


Add the spices to the carrots and drizzle with half oil. Roast in a hot oven for about 15mins, then add the sunflower seeds and continue to cook until the carrot is cooked through and brown around the edges and the sunflower seeds have started to toast, about 15mins more.

Turn the carrots into the couscous and add the chickpeas, onion, tomatoes, parsley and garlic, stir and squeeze over the lemon juice. The amount depends on your taste, I usually use about ½ lemon, but you may like it more astringent. Moisten everything liberally with the rest of the olive oil and season to taste.

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