Roasted Carrot Couscous Bowl

A couscous bowl with roasted carrots, chickpeas, herbs and a lemon dressing.

This bowl works for lunch because each part can be prepared ahead. The carrots bring sweetness, chickpeas add substance and lemon keeps the finished bowl fresh.

Ingredients

• 250 g carrots, cut into sticks
• 200 g cooked chickpeas
• 180 g couscous
• 180 ml hot vegetable stock
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1 lemon
• Handful of parsley
• Salt and pepper

Method

1. Heat the oven to 210°C.
2. Toss carrots and chickpeas with 1 tablespoon oil, cumin, salt and pepper.
3. Roast for 25 to 30 minutes, turning once.
4. Place couscous in a bowl. Pour over hot stock, cover and rest for 5 minutes. Fluff with a fork.
5. Mix the remaining oil with lemon juice and a pinch of salt.
6. Build the bowls with couscous, roasted vegetables, parsley and lemon dressing.

Make it ahead

Keep the couscous and roasted vegetables in separate containers. Add the dressing just before serving so the bowl keeps its texture.