I started university this week. It is a full-time, 4 year degree.
Somehow I need to find the time, and slot it in amongst work hours, family duties and blogging.
Don’t be surprised to find the recipes are even simpler, and quicker to prepare. Don’t be surprised to find less photos per post, and most likely a shorter introduction to the meal. I still endeavour to publish one recipe per week, as I have done since I started this blog a year ago. Maybe I will be on time, or perhaps I will run a couple of days late (as I am this week!).
But I am still passionate about food, and will always make the time to share my recipes, regardless of how busy I am. Besides, I still need to cook dinner for the family each night, and pack lunches during the week.
I envisage a lot of posts regarding bulk cooking – to plan and prepare meals to store for later in the week, and healthy on-the-go meal ideas for people who do not have the time to dedicate to the kitchen. I dare say there are probably a few of you out there in the same boat!
The recipe below is one of those ones I hardly classify as an actual recipe. It’s an ‘auto-pilot’ one that I don’t even need to think about whilst preparing it. Yet, each time I make it, I always get asked for the recipe. I think the secret might be in the minted yoghurt sauce..
Also, this one is beaut for lunch the next day. Peel a few extra carrots, open up a second tin of chickpeas and you have lunch taken care of.
You can serve this as a meal in it’s own right, or as a side to a main dish.
To make this gluten free, simply substitute millet for the couscous.
makes one large bowl, enough for about 4 people
– 10 medium carrots, peeled
– glug of olive oil
– Tbsp cumin seeds
– 1 cup couscous
– 1/2 cup currants
– 1 tin chickpeas, drained and rinsed (skins peeled if you’re crazy like me)
– few handfuls baby spinach (or rocket, or shredded kale leaves)
– handful of coriander, chopped (or parsley)
– 1 cup natural (full fat) yoghurt
– handful or 2 of mint leaves, finely chopped
– 1 small garlic clove, minced
– big pinch salt
Preheat the oven to 190 degrees C.
Start by slicing the carrot in half lengthwise, then cut them into diagonal strips, a little under 1 cm thick.
Toss them with a slosh of olive oil, the cumin seeds and a big pinch of salt. Roast in the oven until cooked through – about 25 mins (but keep checking).
Meanwhile, prepare the couscous by placing it in a bowl with 1 cup boiling water and a pinch or 2 of salt. Stir with a fork then cover and set aside. After about 2 mins, stir again with a fork to break up some of the grains, replace cover then set aside for another 5 mins. Remove cover and fluff with a fork.
When the carrots are cooked, toss them through the couscous, then fold through the remaining ingredients.
Make the minted yoghurt by stirring all the ingredients together until well combined.
You can eat this hot or cold. When you are ready to serve, dollop the minted yoghurt over the top.