A NOMVEX RECIPE
Roasted carrots, couscous & lemon
Plant-based2 servings≈ 35 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Carrots400 g
- Couscous140 g
- Cooked chickpeas200 g
- Olive oil25 ml
- Lemon juice25 ml
- Parsley10 g
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Heat the oven to 210°C. Cut carrots into thin sticks, toss with half the oil and roast for 25 minutes.
Prepare couscous according to its packet and fluff it. Rinse and drain chickpeas.
Combine couscous, chickpeas and carrots with lemon, remaining oil and parsley. Serve warm.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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