You know when you buy that 1kg bag of carrots that looked so yummy… and you meant to make carrot sticks, or a grated carrot salad… but didn’t get around it it. I do!
What do you do when you just can’t face another raw carrot… the answer is roast them!

This roast carrot salad is a perfect mid-week meal. You can make it in just over half and hour. It is a perfect side dish or yummy main with the addition of a large scoop of hummus, a handful of cooked beans or lentils or perhaps a hard boiled egg. The large size makes enough for dinner for two plus left overs for lunch the next day.

A very simple vegan and healthy recipe for Baked Carrot and Wholemeal Couscous Salad with a Mint dressing.

Roast Carrot & Couscous Salad
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Ingredients
  1. 1kg carrots
  2. 1 tablespoon olive oil
  3. 4 tablespoons water
  4. 4 cloves garlic
  5. salt and pepper
  6. 1 cup wholemeal couscous
  7. 1 cup hot vegetable stock
  8. 1 small bunch of fresh mint
  9. 1/2 teaspoon chilli flakes
  10. juice of 1 lemon
  11. 2 tablespoons extra virgin olive oil
Instructions
  1. Pre-heat your oven to 180degC.
  2. Peel the carrots, remove the tops and cut into even sticks.
  3. Add to a roasting pan with the 1 tablespoon olive oil, water, peeled the sliced garlic and the salt and pepper.
  4. Roast in the oven, tossing occasionally for 30 minutes or until the carrots are soft.
  5. Meanwhile pour the hot vegetable stock over the couscous in a small bowl, cover and allow to stand until the carrots are cooked.
  6. Remove the carrots from the oven and allow to cool for a few minutes.
  7. Fluff the couscous with a fork until it is light.
  8. Finely chop the mint.
  9. Combine the cooked carrots, couscous, mint, chilli flakes, lemon juice and extra virgin olive oil and toss.
  10. Season to taste with additional salt and pepper.
  11. This is a perfect side dish or yummy main with the addition of a large scoop of hummus, a handful of cooked beans or lentils or perhaps a hard boiled egg.
Veggies & Me https://www.veggiesandme.com/
A very simple vegan and healthy recipe for Baked Carrot and Wholemeal Couscous Salad with a Mint dressing.