Roasted Rainbow Carrots with Whipped Feta and Couscous by @tesco

50 min

3 servings

🥕

450 g

Rainbow carrots

🫒

65 ml

Olive oil

🧄

3 g

Garlic

🫙

2 g

Cumin seeds

🫙

1 g

Ground coriander

🍯

21 g

Honey

🍋

180 g + 1

Lemon

🧂

1.5 g

Salt

⚫

1 g

Pepper

🧀

150 g

Feta

🥣

100 g

Greek yoghurt

⚫

Black pepper

🌾

150 g

Couscous

🍲

200 ml

Vegetable stock

🌿

30 g

Fresh parsley

🍇

140 g

Pomegranate

🥜

40 g

Toasted hazelnuts

🫒

Extra virgin olive oil

  1. Preheat
    • rainbow carrots

    Preheat the oven to 200°C. Trim the carrot tops and halve larger carrots lengthways.

  2. Place
    • rainbow carrots
    • garlic
    • cumin seeds

    Place the carrots in the large roasting tray. Add garlic, cumin seeds, ground coriander, honey, 1 tbsp olive oil, salt and black pepper.

  3. Toss
    • rainbow carrots
    • garlic
    • cumin seeds

    Toss the carrots until evenly coated. Roast for 25–30 minutes until tender and lightly caramelised.

  4. Add
    • feta cheese
    • Greek yoghurt
    • olive oil

    Add feta cheese, Greek yoghurt, 1 tbsp olive oil and juice from ½ lemon to the food processor. Blend until smooth and creamy.

  5. Season
    • black pepper
    • Feta

    Season the whipped feta with black pepper. Set it aside until assembly.

  6. Place
    • couscous
    • vegetable stock

    Place couscous in the mixing bowl. Pour over 200 ml hot vegetable stock.

  7. Cover
    • couscous

    Cover the couscous and leave it for 5 minutes. Fluff it with a fork.

  8. Stir
    • couscous
    • olive oil
    • lemon

    Stir 1 tbsp olive oil, juice from ½ lemon and chopped parsley into the couscous. Season with salt and black pepper.

  9. Spread
    • feta cheese
    • Greek yoghurt
    • couscous

    Spread the whipped feta across the serving plate. Spoon the couscous over the feta.

  10. Pile
    • rainbow carrots
    • pomegranate
    • toasted hazelnuts

    Pile the roasted carrots over the couscous. Scatter pomegranate, toasted hazelnuts and parsley on top.

  11. Drizzle
    • extra virgin olive oil
    • Rainbow carrots
    • Couscous

    Drizzle with extra virgin olive oil. Serve immediately while the carrots and couscous are warm.

Roasted Rainbow Carrots with Whipped Feta and Couscous by @tesco

50 min

3 servings

🥕

450 g

Rainbow carrots

🫒

65 ml

Olive oil

🧄

3 g

Garlic

🫙

2 g

Cumin seeds

🫙

1 g

Ground coriander

🍯

21 g

Honey

🍋

180 g + 1

Lemon

🧂

1.5 g

Salt

⚫

1 g

Pepper

🧀

150 g

Feta

🥣

100 g

Greek yoghurt

⚫

Black pepper

🌾

150 g

Couscous

🍲

200 ml

Vegetable stock

🌿

30 g

Fresh parsley

🍇

140 g

Pomegranate

🥜

40 g

Toasted hazelnuts

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C. Trim the carrot tops and halve larger carrots lengthways.

    🥕rainbow carrots
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Place the carrots in the large roasting tray. Add garlic, cumin seeds, ground coriander, honey, 1 tbsp olive oil, salt and black pepper.

    🥕rainbow carrots
    🧄garlic
    🫙cumin seeds
    🫙ground coriander
    🍯honey
    🫒olive oil
    🧂salt
    ⚫black pepper
    🍳large roasting tray

  3. Step 3/11

    Toss the carrots until evenly coated. Roast for 25–30 minutes until tender and lightly caramelised.

    🥕rainbow carrots
    🧄garlic
    🫙cumin seeds
    🫙ground coriander
    🍯honey
    🫒olive oil
    🍳large roasting tray

  4. Step 4/11

    Add feta cheese, Greek yoghurt, 1 tbsp olive oil and juice from ½ lemon to the food processor. Blend until smooth and creamy.

    🧀feta cheese
    🥣Greek yoghurt
    🫒olive oil
    🍋lemon
    🍋citrus juicer

  5. Step 5/11

    Season the whipped feta with black pepper. Set it aside until assembly.

    ⚫black pepper

  6. Step 6/11

    Place couscous in the mixing bowl. Pour over 200 ml hot vegetable stock.

    🌾couscous
    🍲vegetable stock
    🥣mixing bowl

  7. Step 7/11

    Cover the couscous and leave it for 5 minutes. Fluff it with a fork.

    🌾couscous
    🥣mixing bowl
    🍴fork

  8. Step 8/11

    Stir 1 tbsp olive oil, juice from ½ lemon and chopped parsley into the couscous. Season with salt and black pepper.

    🌾couscous
    🫒olive oil
    🍋lemon
    🌿fresh parsley
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🍴fork
    🍋citrus juicer

  9. Step 9/11

    Spread the whipped feta across the serving plate. Spoon the couscous over the feta.

    🧀feta cheese
    🥣Greek yoghurt
    🌾couscous
    🍽️serving plate

  10. Step 10/11

    Pile the roasted carrots over the couscous. Scatter pomegranate, toasted hazelnuts and parsley on top.

    🥕rainbow carrots
    🍇pomegranate
    🥜toasted hazelnuts
    🌿fresh parsley
    🍽️serving plate

  11. Step 11/11

    Drizzle with extra virgin olive oil. Serve immediately while the carrots and couscous are warm.

    🫒extra virgin olive oil
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Fats and oils, Herbs and spices, Sweeteners, Fruits, Seasonings, Dairy, Grains, Stocks and broths, Herbs, Nuts

Ingredients

Rainbow carrots, Olive oil, Garlic, Cumin seeds, Ground coriander, Honey, Lemon, Salt, Pepper, Feta, Greek yoghurt, Black pepper, Couscous, Vegetable stock, Fresh parsley, Pomegranate, Toasted hazelnuts, Extra virgin olive oil

Notes

Rainbow carrots (tops trimmed, left whole or larger ones halved lengthways), Olive oil (for the carrots, for the whipped feta, for the couscous), Garlic (crushed), Lemon (for the carrots, juice of, for the whipped feta, for the couscous), Salt (to taste, for the carrots), Pepper (to taste, for the carrots), Vegetable stock (hot), Fresh parsley (chopped, for the couscous, to serve), Pomegranate (to serve), Toasted hazelnuts (roughly chopped, to serve)

Allergens

Milk, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet, Pescatarian diet

Calories

610 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 65g, Fat: 32g, Fiber: 10g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 360mg, Potassium: 690mg, Iron: 3.5mg, Sodium: 720mg

Vitamins

Vitamin A: 1450µg RAE, Vitamin C: 28mg, Vitamin K: 130µg, Folate: 85µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large roasting tray, chef's knife, cutting board, mixing bowl, fork, serving plate, citrus juicer

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Main Course, Side Dish, Salad

Occasions

Lunch, Dinner, Spring meal, Summer meal

Origin

Source

Platform

instagram

Original Creator

@tesco

Origin

Cuisine

British, Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Creamy, Fluffy, Crunchy

Flavors

Sweet, Tangy, Earthy, Nutty, Herbal, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-containing food out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep toppings separate when possible,Reheat carrots and couscous before serving), freezer : 30 days (Freeze carrots and couscous without whipped feta, pomegranate, parsley or hazelnuts,Defrost overnight in the fridge)