Carrot and almond couscous

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
225g couscous
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. paprika
450ml vegetable stock
2 tbsp. roughly chopped parsley leaves
4 tbsp. roughly chopped coriander leaves
1 large carrot, grated
110g roughly chopped dried apricots
340g slivered almonds
2 tbsp. olive oil
1 lemon, zest grated and juiced
1 orange, zested and juiced
Salt and freshly ground black pepper
1) Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.

2) Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.

3) Stir in the parsley, coriander, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

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