Moroccan Carrots with Chickpeas and Spinach Couscous Recipe
Ingredients Method 1.Trim and peel carrots, leaving 3cm of the stem. 2.Heat oil in a medium saucepan over a medium heat; cook spices 30 seconds or until
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Ingredients
- 10 (200g) baby carrots
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon caster sugar
- 1/2 cup (125ml) water
- 1 1/4 cup (250g) couscous
- 1 1/4 cup (310ml) boiling water
- 30 grams butter, chopped
- 400 grams canned chickpeas, drained, rinsed
- 1 tablespoon lemon juice
- 50 grams baby spinach leaves, shredded
- 1 cup loosely packed fresh coriander leaves
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