Baked colorful carrots with feta and pea couscous
B hunting in the supermarket, I found colorful carrots from the region, I collapsed with joy and then had to pull two bags home in the cave. What a great vegetable booty! I can not help it with colorful carrots - they just look too great and taste great. At the moment I like to bake them in the oven. This is a great basis for a vegetarian or vegan dish and can be easily varied and complemented with a few ingredients with little effort. We had a packet of feta cheese and a few frozen peas in the fridge and - zack! - was the delicious lunch ready:
Here comes the recipe for baked colorful carrots with feta and pea couscous
1.5 kg of colorful carrots (yellow, purple and orange)
2 red onions
1 tsp ground cumin
150 g feta (the real sheep's/goat's milk)
150 g frozen peas with 1 pinch of turmeric and 1.5 cups couscous Salt & pepper
smooth, chopped parsley for garnish
Peel the carrots and cut lengthwise into approx. finger-thick pieces. Do not divide very thin carrots, thirds very thick carrots. Just cover the carrots in a saucepan with water, add 1 strong pinch of salt and cook for about 6 minutes until they are still very firm.
Remove from the water (3 cups of cooking water for the couscous to the side put!) and place in a casserole dish. Peel the red onions, cut into small slices and mix with the carrots. Season with salt, pepper and the cumin and drizzle with a little olive oil. Bake the carrots in a preheated oven at approx. 180 ° C for 20 minutes. Then sprinkle the coarsely crumbled feta on the carrots and bake for 5 minutes.
Bring 3 cups of the carrot cooking water to a boil in a saucepan and cook the peas for 1 minute. Then stir in the turmeric and couscous, remove from the heat and cover for 5 minutes. When the couscous has absorbed all the water, season with salt and pepper.
Serve the carrots with the couscous and garnish with the parsley.
Tip: A dip of herbal quark goes well with it as a dip.
We had some spicy tomato sauce with peppers left over, which also tasted great with the carrots.
Another Tip: Rest can be stored in the fridge for up to 3 days.