Thursday, 28 April 2011

Moroccan carrot cous-cous salad


Cous-cous, carrot, 3 oranges, coriander, garlic, cumin, butter, spinach leaves, red chard leaves.
1) Grate some zest from an orange and then squeeze the juice from all 3. 

2) Heat one cup of the orange juice and measure one cup of cous-cous into it. Stir through, cover and leave to cool

3) With a vegetable peeler, peel the skin from a carrot, discard and then peel long strips from the carrot.

4) Heat a tablespoon of butter in a pan and add 2 crushed garlic cloves, stir through adding cumin and chopped coriander to taste. Stir the carrot strips into the butter and sautee until the garlic is cooked. Add more orange juice and stir through.

5) Using a fork, rough up the cous-cous and stir more orange juice, a little butter and some freshly chopped coriander into it. Serve with the carrots, spinach leaves and red chard topped with the orange zest.

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