Spiced carrots

A taste of Morocco - serve in a tagine for an authentic look!

Spiced carrots


Serves 4

1 Tbsp canola oil
2 onions, finely sliced
1 tsp chopped fresh ginger
1 tsp each; ground cinnamon, cumin, coriander
2 cups vegetable stock or water
½ red chilli, deseeded and finely diced
¼ cup honey
¼ cup chopped prunes
¼ cup diced dried apricots
500g spring or baby carrots, or 5 carrots sliced in rings
3 cups couscous, prepared according to packet instructions
¼ cup chopped coriander


Heat the oil in a heavy-based frying pan, add onions and cook until transparent.
Add ginger, cinnamon, cumin and coriander and stir fry for 1 minute.
Add stock, chilli, honey, prunes and apricots.
Bring to the boil, reduce heat and simmer for 10-12 minutes or until dried fruit is soft.
Meanwhile, steam carrots until tender.
Place couscous in a serving dish, top with carrots.
Drizzle with the sauce, garnish with coriander and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1320kj
Protein 7.3g
Total fat 4.4g
- saturated fat 0.5g
Carbohydrates 58.0g
- sugars 32.2g
Fibre 8.6g
Sodium 52mg

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