This entry was posted on Monday, October 13th, 2008 at 1:44 pm and is filed under Nutrition, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Serves 4.
Preheat oven to 190 degree.
Put in a large roasting dish: 500 grams small, peeled, carrots, cut diagonally, 2 tablespoons olive oil, 2 tablespoons runny honey, 1/4 teaspoon ground cinnamon and 1 red, largely chopped peppar.
Roast in the oven for 20-25 min, stirring twice. In the last 5 min stir in a 400 gram-tin of chickpeas, rinsed and drained.
While roasting the veg, prepare 200 grams wholegrain couscous. Mix the couscous with 300 ml of vegetable stock. Leave to rest for 20 min or until liquid has been absorbed.
Combine everything with the juice from 1 lemon, 100 gramslowfat feta cheese, 2 tbsp toasted sesame seeds, 8 large cut into squares dates.Season generously with black peppar and salt. Stir in a handful of fresh coriander just before serving.
Enjoy!
Per serving: 465 kcal, 18g fat,63g carbs, 7g fibre, 16g protein
