Spiced Cumin Carrot Salad With Moroccan Mint Couscous
Our Moroccan Medley Couscous is full of flavour from warm Moroccan spices and is perfect for this simple and tasty carrot salad. Great as a light lunch on its own or serve as a side to lamb, chicken or fish.
Method
Peel the carrots and boil whole in salted water until tender. Remove from the pan and leave to cool. Once cool, either slice thinly or cut into quarters, lengthways.
Prepare the couscous according to the packet instructions.
Place the cumin seeds in a dry pan and toast until aromatic. Remove from the pan and bash in a pestle and mortar. Add the garlic and salt and bash again. Add the orange juice, sugar and olive oil. Transfer to a bowl, add the carrots and toss to coat.
Fluff up the couscous and stir through ¾ of the chopped mint. Divide the couscous between serving plates (or tip onto a serving plate). Top with the carrots and scatter over the remaining mint.
Ingredients
- 2 large carrots
- ½ tsp cumin seeds
- 1 small clove of garlic
- ½ tsp salt
- Juice of ½ orange
- ½ tsp caster sugar
- 1 tbsp olive oil
- Small bunch of mint, roughly chopped
- 1 x packet of Ainsley Moroccan Medley Couscous