Instructions
Follow the steps and taste along the way.
Prepare the carrots and oven
Preheat the oven to 220 °C. Peel the carrots and cut them diagonally into pieces about 1.5 cm thick. Toss them with 20 ml olive oil, the cumin, smoked paprika, coriander, 2.5 g salt and the black pepper.
Roast the carrots
Spread the carrots in a single layer on a baking sheet and roast for 25 to 30 minutes, turning them halfway through. They should be tender, with browned edges and a pronounced roasted aroma.
Cook the peas and prepare the couscous
Bring 500 ml water to a boil in a small saucepan, add the frozen peas and cook for 3 minutes. Drain them. Bring the stock to a boil and pour it over the couscous in a bowl; add 1 g salt, cover and leave to soak for 8 minutes. Fluff the couscous with a fork.
Toast the seeds and prepare the orange
Toast the pumpkin seeds in a dry pan for 2 to 3 minutes, until fragrant and golden in spots; transfer them to a plate. Wash the orange and finely grate a little of the zest, then peel it and cut the flesh into small pieces. Chop the mint.
Season and serve
Mix the lemon juice, the remaining 15 ml oil, the grated orange zest and the remaining 0.5 g salt. Toss the couscous with the peas and orange pieces, divide among bowls, and top with the hot carrots, mint and pumpkin seeds. Divide the dressing among the portions and serve warm.
