Couscous, balsamic onion, cumin roasted carrot


Now that the cold weather is officially upon us, cold salads aren't so desirable.
Luckily you don't need to miss out on the nutrients by utilising this recipe. It's salad (kind of) but a little warmer and much more comforting.
The recipe doubles up with ease and keeps well in the fridge for endless lunches.

Ingredients to serve 2
For the couscous
200g couscous
250ml boiling water
two handfuls of fresh rocket
2 tablespoons of good quality olive oil
juice of half a lemon
sea salt and black pepper to season

For the balsamic onions
2 small or 1 large red onion (150g approximately), cut into wedges
1 tablespoon balsamic vinegar
1 tablespoon honey
a drizzle of olive or rapeseed oil
sea salt and black pepper to season

For the cumin roasted carrots
2 carrots (250g approximately), peeled and sliced
a teaspoon of coconut oil
a teaspoon of cumin seeds
2 cloves of garlic, left unpeeled
sea salt and black pepper

Preheat the oven to 180 degrees C.
Add the red onion wedges to a small baking tray (small enough to fit them snugly). Pour over the honey and balsamic vinegar and drizzle with some olive or rapeseed oil. Season with sea salt and black pepper. Stir well to coat and roast for 45 minutes.
Melt the coconut oil in a small baking tray. Add the sliced carrots, cumin seed, unpeeled garlic cloves and season with black pepper and a small pinch of sea salt. Roast in the oven for 35 minutes.
Remove the unpeeled garlic from the carrots and squeeze out the flesh. The garlic should be roasted but still soft inside. Mash the roasted garlic with a tablespoon of olive oil and the juice of half a lemon.
Mix the couscous, boiling water, half a teaspoon of sea salt and black pepper and set aside for 5 minutes. Fluff with a fork.
In a large bowl, combine the roasted carrots, balsamic onion, couscous and the roasted garlic dressing. Add two handfuls of fresh rocket and serve immediately.
If you are saving some for lunch, add the rocket once the couscous has cooled to stop it from wilting.