Honey Carrots with Couscous

Carrots cut into long slices, lightly caramelized in a pan, served with couscous swollen with broth and seasoned with lemon or lime juice, crushed Roman cumin, pepper, salt and raisins.

Ingredients:

For carrots (carrots): 3-4 pcs of carrots 1 pc so 2 cm fresh ginger 1 pc star anise 300 ml orange juice (100% juice) 2 tbsp cane sugar 1 tablespoon vinegar freshly ground pepper salt For couscous: 1 cup of couscous (250 ml cup capacity) 2 cups of vegetable or chicken broth ( even gel booyon if we don’t have our own homemade broth) 1 handful of raisins 1 tablespoon fresh squeezed lemon or lime juice 1 teaspoon crushed romaine fresh cilantro or flat-leaf parsley freshly ground pepper oil salt

Procedure:

1. Wash and peel the carrots and cut them into quarters lengthwise; if the carrot is too large, cut it in half crosswise first
2. Dissolve the sugar in a pan and coat the carrots in the resulting caramel, be careful not to overcook the sugar, it would be bitter
3. Pour in the orange juice and let it evaporate briefly, about 2 minutes
4. Add the star anise, cut into tiny cubes and peeled of course, ginger, vinegar, salt and pepper, cook over medium heat for about 15 minutes, the carrots should be soft just al dente, if you have a lot of juice, remove the carrots and reduce the liquid to a honey consistency
5. Pour the couscous into a bowl, add the oil, lemon or lime juice, crushed Roman cumin, salt, pepper, stir and pour the boiling broth, let it swell for about 10 minutes until the couscous absorbs all the liquid
6.

Note:

Recipe from Cooking with Tom, photographer and recipe author.