Aromatic Carrots with Seedy Couscous and Dukkah

, from Issue #105. September, 2022
Photography by Yuki Sato.
Aromatic Carrots with Seedy Couscous and Dukkah

This is brilliant hot, but the leftovers also make for a great next-day salad for lunch.

Serves: 6


2 bunches baby carrots, scrubbed and tops trimmed
olive oil
sea salt and ground pepper
1 teaspoon cumin seeds
½ teaspoon chilli flakes
1 tablespoon runny honey

1½ cups instant couscous
1 tablespoon extra-virgin olive oil
1¾ cups vegetable stock, hot
finely grated zest 1 lemon
1 clove garlic, crushed
1 teaspoon cumin seeds, lightly toasted
1 teaspoon ground cumin
400-gram tin black lentils, drained and rinsed
¼ cup finely chopped parsley
¼ cup purchased dukkah
1/3 cup pine nuts, toasted
2 tablespoons each toasted sunflower seeds and pumpkin seeds
⅔ cup marinated feta, drained


Carrots: Preheat the oven to 180°C fan bake.

Place the carrots on a large roasting tray and toss with a little olive oil, salt and pepper, and the cumin seeds and chilli flakes. Spread into a single layer and drizzle with the honey. Roast for 20-30 minutes, or until just tender.

COUSCOUS: Combine the couscous, oil and hot stock in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.

Toss through the lemon zest, garlic, cumin seeds, ground cumin, lentils, parsley and half each of the dukkah, pine nuts and toasted seeds. Tip onto a large serving plate and top with the carrots, feta and remaining dukkah, nuts and seeds. Top with a drizzle of olive oil, salt and pepper.

The Tiki Waiata Waipara Rosé 2021 ($18) makes choosing something to pair with these delicious vege dishes easy. Apple, peach and cherry characters, brisk acidity and a generously dry finish make it an excellent match.

Tiki Waiata Waipara Rosé 2021