John Myers
Steamed Carrots with Couscous
The perfect steamed carrots with couscous recipe with a picture and simple step-by-step instructions.
- 500 ml Orange juice
- 150 g Couscous
- Salt
- 3 tbsp Olive oil
- 600 g Carrots
- 80 g Feta
- Peel the carrots. Halve the larger ones lengthways or quarter them lengthways.
- Bring 2,300 ml orange juice to the boil. Stir in the couscous and let it soak for 10 minutes without boiling. Fluff with a fork. Season with salt and a little olive oil.
- Fry the carrots in olive oil, then add 200 ml of orange juice and cook the carrots until cooked (about 12 min.)
- Arrange the carrots and couscous on plates and sprinkle with diced feta.
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