Leave space on the tray
Leave gaps between the carrot batons. If piled on top of each other, they steam rather than roast.
Middle Eastern-inspired Recipe
Roasted carrots with couscous and lemon tahini
Carrots are roasted with cumin and served on couscous. A simple sauce of sesame paste, lemon juice and water ties the components together.
Total time
40 min
Calories
577 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Sweet roasted carrots meet nutty sesame sauce
Roasting softens carrots and develops deeper flavours at their edges. While the vegetables bake, the couscous grains swell and the tahini sauce is quickly mixed. This recipe needs no ready-made dressing and makes two generous vegan servings.
Vegetarian Dinners
Lunch
Autumn Recipes
Vegetables
Recipe
Roasted carrots with couscous and lemon tahini
Roasted carrots on fluffy couscous with creamy lemon tahini sauce make a vegan bowl with warming spices.
Ingredients
2 servings
Method
-
1
Season the carrots
Preheat the oven to 200 °C with conventional top and bottom heat. Cut the carrots lengthways into batons about 1 cm thick. Mix with the oil, cumin, pepper and half the salt and spread on a tray.
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2
Roast the carrots
Roast on the middle shelf for 30 minutes. Turn after 15 minutes. The carrots should be tender and browned at the edges.
-
3
Soak the couscous
Meanwhile, boil 240 ml water with half the remaining salt. Put the couscous into a heatproof bowl, pour over the water, cover and leave to swell for 5 minutes. Fluff with a fork.
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4
Mix the tahini sauce
Mix tahini with lemon juice and the remaining salt. Gradually stir in the remaining 60 ml water until smooth and pourable. Chop the parsley.
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5
Assemble the bowls
Divide the couscous between bowls, add the hot roasted carrots and drizzle with tahini sauce. Sprinkle with parsley and serve.
Kitchen know-how
Tips for Roasted carrots with couscous and lemon tahini
Stir the tahini first
Mix any separated sesame oil back into the jar before weighing. The sauce then contains the right balance of oil and ground sesame.
Variations
How to adapt this recipe
Replace couscous with the same dry weight of bulgur and cook it with the appropriate water quantity according to the package. Nutrition applies to couscous.
Replace some parsley with fresh mint. This gives the sauce and warm vegetables a fresher herbal note.
Nutrition per serving
577kcal
72.5 gCarbohydrates
15.6 gProtein
21.4 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Roasted carrots with couscous and lemon tahini
Sesame paste can become very thick when liquid is first added. Keep stirring and add the water gradually until the sauce becomes smooth and pourable again.
Yes, if the carrots are fresh and undamaged. Wash and scrub thoroughly; the ingredient weight refers to the edible portion after trimming.
Yes. The base recipe contains couscous, vegetables, sesame paste, oil and spices, with no animal ingredients.
No. Instant couscous is made of precooked semolina granules that only need soaking. Loose durum wheat semolina has a different texture and is not a direct substitute.
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