Roasted Gremolata Carrots with Green Lentil Couscous Recipe | Abel & Cole
Roasted Gremolata Carrots with Green Lentil Couscous
Clock Image
Prep: 20 mins
Cook 30-40 mins
Gremolata is an Italian mix of parsley, lemon and garlic that adds zing to our organic carrots in this easy recipe.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
624 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 3 carrots
  • A bag of couscous
  • 4 spring onions
  • A handful of sorrel
  • 1 lemon
  • 1 garlic clove
  • A handful of flat leaf parsley
  • A tin of green lentils
  • A sachet of flaked almonds
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 250ml boiling water
You'll need
  • Baking tray
  • Heatproof bowl
  • Cling film or saucer
  • Small pan
  • Food processor (optional)
  • Frying pan
Step by step this way
  • 1.

    Heat your oven to 180ºC/Fan 160ºC/Gas 4. Trim the carrots and cut in half lengthways or into quarters if fat. Place them on a baking tray. Drizzle over 1 tbsp olive oil and season. Toss to coat. Roast in the oven for 30-40 mins till golden.

  • 2.

    Put the couscous in a heatproof bowl. Pour 250ml boiling water over the couscous. Season and cover with cling film or a saucer.

  • 3.

    Trim and slice the spring onions. Slice the sorrel. Set to one side. Zest and juice the lemon. Peel and grate or crush the garlic clove. Roughly chop the parsley, stalks and all.

  • 4.

    Place the lemon zest and juice, garlic and parsley in a processor with 1 tbsp olive oil and seasoning. Pulse till combined but not smooth. This is your gremolata. No processor? Chop the parsley a little finer and mix with the other ingredients.

  • 5.

    Toast the almonds in a dry frying pan till golden. It should take 2-3 mins - keep shaking the pan so they don’t catch and burn.

  • 6.

    Drain the lentils and rinse them. Pop them in the hot pan with 2 tbsp water and a grind of salt and pepper. Cook and stir over a lowish heat for 2-3 mins to just warm them through.

  • 7.

    Fluff the couscous with a fork. Add your lentils, sorrel and spring onions. Stir in the gremolata, saving 1 tbsp. Serve the carrots on top of the couscous with the saved gremolata and toasted almonds.

  • Tip

    What is gremolata?
    Gremolata’s name comes from the word to knead or break because it is normally made in a pestle and mortar, although a food processor comes in rather handy. (And it’s much easier.)