Spicy Roasted Carrot, Chickpea and Couscous Salad by My Homemade Kitchen

R 399.99

Spicy Roasted Carrot Chickpea and Couscous Salad developed by My Homemade Kitchen

Looking for something flavorful, delicious and wholesome? This spicy roasted carrot, chickpea and couscous salad developed by My Homemade Kitchen is a must -try! 

yield: 4 
SERVINGS   prep time: 15 MINUTES           cook time: 30 MINUTES 

Ingredients :

Roasted Carrots & Chickpeas

  • 2 Tbsp Olive Oil
  • 1 tsp Mild/medium curry powder Depending on your spice preference
  • 1⁄2 tsp Masala or Mother in Laws Spice Mix
  • 5 - 6 Medium Carrots Peeled & chopped
  • Salt and freshly ground Black Pepper to taste
  • 400 grams Tin of chickpeas drained or equivalent of cooked chickpeas (can substitute with lentils if preferred)
  • 1⁄2 Cup Flaked Almonds
  • 1⁄3 Cup Coconut Flakes (Optional)
  • 1-2 Tbsp Honey (or substitute with agave)


  • 1 Cup Couscous feel free to use quinoa or other grain of your choice
  • 1 tsp Vegetable Stock Powder/Granules
  • ½ tsp Salt 
  • Cups Boiling Water


  • 2 - 3 Cups Baby Spinach roughly chopped
  • Cup Pomegranate Seeds (Optional extra)
  • ¼ Cup Seed Mix (Optional extra)
  • Fresh herbs

Box Contents:

Servings per box : 4 servings

  • Carrots 1kg
  • Truefood Chickpeas 400g
  • Truefood Couscous 400g
  • 300g Baby Spinach
  • Coriander 30g
  • Raw Almonds 100g
  • Curry Powder 
  • Mother in laws Masala mix
  • Vegetable stock powder

What you will need : 

  • Olive oil
  • Honey
  • Salt & Pepper

Optional Extras :

  • Coconut Flakes
  • Pomegranate seeds
  • Seed Mix
  • Fresh Herbs 

Roasted Carrots & Chickpeas

Instructions :

  1. Preheat the oven to 200°C
  2. Wash, peel and chop your carrots
  3. Add the olive oil and spices to a large oven dish, then add the carrots, sprinkle with a little salt and pepper, and mix until the carrots are well coated
  4. Roast the carrots for approx. 15 minutes, then add the drained chickpeas, season and toss with the spices and carrots (the mixture might need an extra drizzle of olive oil)
  5. Return to the oven for 10 minutes (at this point you need to prepare your couscous)
  6. Add the couscous, salt and stock powder to a bowl. Pour over the boiling water and immediately cover with plastic wrap or a tight fitting plate or lid. Leave to stand for 10 minutes
  7. Next, add the coconut and almond flakes to the carrots and chickpeas, mix well, then drizzle with honey and return to the oven for a further 5 minutes
  8. Chop your spinach and herbs and set aside
  9. When the couscous has absorbed all the water, mix with a fork to separate the grains
  10. Remove the carrot mixture from the oven, then add the couscous and mix through to coat the couscous with any leftover spiced oil from the carrots
  11. Finally, add in the chopped herbs and baby spinach and mix well. Then add the seeds and pomegranates
  12. Serve and sprinkle with some additional seeds and nuts

Note: For meat eaters who want to bulk up this salad, serve with shredded chicken, lamb chops or kebabs

Follow My Homemade kitchen on : @my_homemade_kitchen_za 

Visit http://myhomemadekitchen.co.za for more recipes



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