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

Spice-crusted salmon
Pavlova with poached pears and caramel
Cod Burger with courgettes and herb aioli