Three reasons why I like to cook this bowl: (1) it is a quick meal, (2) the steps to completion require minimal effort, (3) the bowl also tastes grate the next day as lunch. And therefore without further ado:
Recipe – Carrot-Couscous-Bowl
Amount: 2 portions
Prep time: 30 minutes
1 Tsp pepper
1 Tsp paprika
1/2 Tsp fennel
1/2 Tsp cumin
1/2 Tsp salt
Zest of 1 lemon
1 Tbsp olive oil
1 can cooked chickpeas, about 400 g
100 g feta
Juice of 1/2 lemon
1 Tsp soy sauce
1/2 Tsp dried cilantro
1/2 cup couscous
Preheat the oven to 390° F (200° C, upper and lower heat).
In an ovenproof bowl mix the spices (1 Tsp pepper, 1 Tsp paprika, 1/2 Tsp fennel, 1/2 Tsp cumin, 1/2 Tsp salt). Add the zest of one lemon and 1 Tbsp olive oil to the mix and stir well.
Now stir in 400 g chickpeas and 100 g feta in crumbs.
Bake in the often at 390° F (200° F, upper and lower heat) for 20 minutes.
Meanwhile stir the juice of 1/2 a lemon with 1 Tsp soy sauce and 1/2 Tsp cilantro into a dressing.
Grate 150 g carrots and add to the dressing.
Boil some water. Add half a cup of couscous to the carrots and add just enough boiling water to barely cover the couscous.
Let steam until the chickpeas are done. Serve together in a bowl.
Also tastes good cold as a salad.