Carrot & Cous Cous Nourish Bowl

• portions: Makes 2 serves
• temps total: 30 minutes

Ingrédients

Roast veg & chickpeas:

2 carrots

1 tbsp olive oil

2 tsp smoked paprika

1 tsp garlic powder

1 tsp dried thyme

Pinch of salt & pepper

1 tomato

1 x 400g can chickpeas

Cous cous:

1 tsp veggie stock powder

1 cup boiling water

1 cup cous cous

1 tsp olive oil

Fresh dill & parsley

To serve:

Sriracha mayo

Fresh dill & parsley

Instructions

Preheat the oven to 190 degrees celsius, fan-forced. Line a large baking tray with baking paper

Cut the ends off the carrots, peel and cut into small pieces. To a large bowl, add olive oil, smoked paprika, garlic powder, dried thyme, salt and pepper. Mix well, then add the carrots and toss to coat well

Transfer the carrots to the baking tray and place into the oven to bake for 15 minutes. Keep the bowl with the leftover oil and spices in it to the side

Cut the tomato into eighths, drain and rinse the chickpeas. Transfer the tomato and chickpeas to the used bowl and toss to coat in the leftover oil and spices

Remove the carrots from the oven, add the tomatoes and chickpeas to the tray, and place back into the oven to bake for a further 10-15 minutes

To a bowl, add veggie stock powder, cous cous and boiling water. Lightly mix, place a lid or a plate on top, and set to the side for 2-3 minutes

Use a fork to fluff up the cous cous, then add the olive oil, dill and parsley. Lightly mix to combine

Transfer the cous cous to a bowl, top with the carrots, chickpeas & tomato, sriracha mayo and fresh herbs. Enjoy!