A tasty base for serving meat
Top and tail then peel or scrape the carrots. Coarsely grate the carrots into a saucepan and add the butter. Put the saucepan on a stovetop on a low heat. Once when the butter has melted stir it to coat all the carrot. Put a lid on the saucepan and cook the carrots gently until they are all soft and mushy.
Cut the roots and any dead bits off the spring onions and then rinse them in cold water. Chop them into 1cm length pieces. Put the pieces in a heatproof bowl.
Add the couscous to the spring onions and mix in the olive oil.
Wash the parsley and remove the course stems. Chop the remaining parsley roughly and put it aside.
Boil some water.
When the carrots are cooked turn off the heat and puree them with a stick blender, adding salt and pepper if you wish. Leave the mash in the saucepan with the lid on but stove off.
Add the 200ml boiling water to the couscous mix, mixing it in. Let is stand covered for 5 minutes.
Add the mashed carrot to the couscous mix and stir thoroughly.
Serve as a base for meat and garnish with the chopped parsley (or serve with a green salad).
Don't stir the carrots while they are cooking after the initial stirring in of the melted butter as you loose too much water. If the cooking heat is low enough they should not burn or stick to the saucepan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 24.2mg||7 %|
|Sodium 119.5mg||4 %|
|Potassium 389.5mg||10 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 65.8g|
|Protein 11.7g||17 %|
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Calories per serving: 438
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