Veggie couscous

Illustration appellation
  • Brouilly
Veggie couscous


  • 10 leafy carrots
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 2 tsp cane sugar
  • 12cl water
  • 30cl boiling water
  • 250g couscous semolina
  • 20g butter, in chunks
  • 400g chickpeas (tinned), rinsed and drained
  • 1 tbsp orange juice
  • Salt and pepper
  • 50g baby spinach leaves
  • 50g fresh mint
  • 20g pistachios, shelled
  • 20g almond slivers


  • Step 1Peel, rinse and cut the carrots in half lengthwise.
  • Step 2In a pot, heat the oil and roast the spices for 30 secs. Add the carrots, sugar and water. Cook for about 10 mins or until carrots are tender.
  • Step 3In a large bowl, pour the boiling water onto the semolina, cover and let sit for 10 mins. Fluff the cooked semolina with a fork, fold in the butter, and season.
  • Step 4Tip the chickpeas into the pot, warm up for 3 mins over low heat and pour in the orange juice.
  • Step 5Spread the semolina out in a large serving tray. Add the carrots, chickpeas and spinach. Decorate with a few mint leaves, almonds and crushed pistachios.

Food and wine pairings
to taste

Cod Burger with courgettes and herb aioli
Roasted chicken and crispy potatoes with gremolata
Rib of beef with raspberry shallot sauce