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Honey glazed carrots with garlic and coriander giant couscous

Janine Al Annan
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Course Salad
Cuisine Mediterranean
Servings 4

Ingredients
  

Roast Carrots

  • 1 Chicken stock
  • 500 ML Water
  • 6-8 Whole Carrots
  • 2 Minced Garlic
  • 1/2 Tsp Dried Coriender
  • 1/2 Tsp Honey
  • 1/2 Tsp english Mustard
  • 1/2 Lemon zest
  • 1/2 Tbsp Carrot juice
  • 10 G melted butter

Giant Couscous

  • 1 Tbsp Ghee
  • 1 Chicken stock
  • 1 Tsp 7 Spice
  • 1 Cardamon
  • 1/2 Tsp black Pepper
  • 1 Cup Giant Couscous
  • 2 Cups Carrot broth

Salad dresssing

  • 1/2 Bunch Coriender
  • 1 MInced garlic
  • 1 Tbsp Carrot Juice
  • 2 Tbsp Olive Oil
  • 1 Tsp Red Wine Vinegar
  • 1/2 Tsp Black pepper
  • 1/2 Lemon Zest
  • 1/2 Lemon Juice
  • 1/2 Cup of Yogurt

Instructions
 

  • Boil the carrots for 6 Min
  • Dont get rid off the carrot water as we need it for the dressing and giant couscous
  • Cook the Couscous until the couscous are soft and all the water disappears
  • Roast carrrots in the air fryer for 15 min on 180C

Notes

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