Moroccan Spiced Carrots Recipe

This fresh and light recipe comes from Louise at DISHContent. Louise is a dietitian who focuses on supporting mental health with delicious food. She has been trying out some Sproutie seeds and dreaming up recipes using sprouts and microgreens. This recipe makes a gorgeous lunch, dinner or side dish using adzuki bean sprouts. You can also try it with mung bean sprouts!

Ingredients

4 carrots, diced on the angle

2 tsp cumin seeds

Generous pinch ras el hanout or Moroccan spice blend

Olive oil

1 cup sprouted adzuki beans

1 tbsp white wine vinegar

1 avocado, peeled and sliced

1-2 radish, finely diced

1 cup of chopped fresh parsley

Salt to taste

Dressing

1/4 cup chopped fresh mint

1 tbsp white wine vinegar

1 clove garlic, crushed

1 tsp ground cumin

Salt and pepper to taste

Couscous

500ml vegetable stock

250g pearl couscous

Saffron, a few threads

Method

Preheat your oven to 180°C. Soak adzuki bean sprouts in the vinegar. Combine carrots with the spices, a glug of olive oil and a pinch of salt, and pop onto a baking sheet. Bake for around 40 minutes or until they start to crisp. Cool to room temperature.

For the dressing, blend or whisk the ingredients together. Season to taste.

For the couscous, bring stock to the boil in a non-stick pan. Reduce to a simmer. Add couscous and saffron. Simmer for around 10 minutes or until the stock has reduced and the couscous has cooked.

Plate up! Arrange the carrots, avo, adzuki sprouts and radish on a platter. Serve the dressing and couscous alongside the main platter.