1 kilo carrots
2 red onions
2 garlic cloves
5 tablespoons Carbonell Traditional Olive Oil
Salt and pepper
300 grams couscous
2 dl orange juice
2 teaspoons of ground cumin
2 tablespoons chopped parsley
50 grams unsalted peanuts
Preheat the oven to 200ºC.
Clean the carrots and cut them into small pieces or cubes.
Peel the onions and cut them into small pieces.
Peel and chop the garlic.
Spread the carrot, onion and garlic over a roasting tin or baking tray.
Add the oil and sprinkle with salt and pepper.
Cover the roasting tin with aluminum foil.
Bake the carrots for 10 minutes in the middle of the oven.
Remove the foil, mix the carrots and roast them in the oven for about 10 minutes until they are al dente. In the meantime, bring the orange juice to a boil in a saucepan and let it reduce by half.
Prepare the couscous according to the instructions on the packet.
Beat the orange juice, cumin, salt and pepper together. Stir the orange mixture, couscous and parsley through the roasted carrot.
Sprinkle with the peanuts.