A North African staple adapted to be a light and tasty lunch or a perfect side dish for lamb or chicken.
- 1 ½ cups cous cous
- 500ml chicken stock, hot
- 1 tbsp butter
- A bunch of baby carrots, washed, cleaned and tops removed
- 1 tbsp honey
- 2 tbsp currants
- ½ cup of orange, juice
- 1 bunch watercress, washed
- ½ cup Greek yoghurt
- ½ tsp cumin
Preheat oven to 180 degrees. Place the carrots on some baking paper on a roasting tray and drizzle with the honey, cook until tender and golden.
Place the cous cous in a bowl and pour enough stock over to cover the cous cous. Cover tightly with plastic wrap and allow to sit for 10 minutes or so. Take a fork and break the cous cous up, gently mix through the butter then add the orange juice and season to taste.
Chop the watercress roughly, and add this and the currants to the cous cous and fold through.
Place into a serving plate and add the carrots to the top. Mix the cumin through the yoghurt and drizzle over the top of the carrots.