Spanish Carrot & Chickpea Couscous Recipe | Abel & Cole
Spanish Carrot & Chickpea Couscous
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Prep: 15 mins
Cook: 15 mins
Beautiful bunched carrots are the star of this show. They're then blitzed into a grain-free couscous. Fry your greens with garlic and lemon as the finishing touch.
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Ingredients you'll need
  • A 400g bunch of carrots
  • 1 tbsp smoked paprika
  • 2 tsp cumin seeds
  • 1 red pepper
  • 2 garlic cloves
  • 2 lemons
  • A 400g tin of chickpeas
Step by step this way
  • 1.

    Chop the green tops from your carrots. Give them a good soak. Scrub your carrots clean. Place the carrots in a food processor. Blitz till they're finely chopped and look like couscous. No food processor? Just grate your carrots and then give them a rough chop all over.

  • 2.

    Tip the carrot mixture into a bowl. Finely dice your red pepper. Fold it through. Drain and rinse your chickpeas. Set a large pan over high heat. Add the chickpeas and a drizzle of oil.

  • 3.

    Fry the chickpeas with a pinch of salt and pepper till golden and a little crisp. Fold the cumin and paprika into the mix. Fold through the carrot mix.

  • 4.

    Peel your garlic. Grab a large handful of the leafy carrot greens. Chop the green and garlic as finely as you can. Add the zest of both lemons.

  • 5.

    Make a dressing with 2 tbsp lemon juice, 2 tbsp olive oil and a pinch of salt and pepper. Drizzle it over the salad.

  • 6.

    Place your frying pan back on the heat. Add the carrot top mixture. Let it cook for 30 seconds, then add 1 tbsp oil. Fry the mixture till it goes a little crisp like Chinese seaweed; add a little more oil if needed. Scatter over the top of the salad and serve.

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