Carrots with mint couscous

Ingredients for 4 servings

Carrots
• 60 g ginger
• 150ml orange juice
• 5 pistachio oil, (or extra virgin olive oil)
• 850 g bunched carrots, salt

Lime couscous
• Yogurt 80g roasted salted pistachios, (unpeeled)
• 50g dried cherries or cranberry, salt
• 250g couscous
• 0.5 tsp cinnamon
• 0.25 Muskat
• 10 stalks mint
• 150g Greek yoghurt cream
• 1 tsp finely grated lime zest Bio- addition roasting bag, (40 cm)

Time: 35 min plus cooking time 30 minutes


Preparation

1. Peel ginger thin, finely grate and squeeze it into a fine sieve. Ginger juice (2-3 tablespoons) Mix with orange juice and oil. Carrot peel, leave 2 cm green to the carrots. Halve carrots lengthwise and salt. Prepare roasting bag according to package directions. Carrot and orange juice mixture fill. Hose tie, put on the furnace grate and cut up 1 cm wide. Carrots in a preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the second shelf from the bottom for 30 minutes.


2. The pistachio peel, coarsely chop the cherries. 250 ml salt water boil. Couscous mix, cinnamon and nutmeg and add to stir under. Pistachios and cherries with mixing. Cover and allow to swell on the switched off cooking zone 5 minutes.

Pluck and chop 3 mint leaves. Yogurt and lime zest together. Mix 2/3 of the mint under the couscous. Carrots on a dish, sprinkle with the remaining mint and serve with lime yogurt.

Nutritional information per serving: 613 kcal
• 14 g protein
• 28 g fat
• 73 g carbohydrates