Couscous with Chickpeas and Carrots

How to prepare couscous with chickpeas and carrots

1. Cut the carrots into thick sticks about as thick as a pinky finger. Sprinkle with a little salt, black pepper, 1 teaspoon ground coriander. Drizzle with 1/2 tablespoon oil and mix well. You can taste to make sure they're well seasoned.
2. Drain the chickpeas well. Sprinkle with salt, black pepper, chili to taste, paprika and 2 level teaspoons ground coriander. Add 1 tablespoon oil and mix well. Taste to make sure they're well seasoned.
3. Place the carrots on half of the baking tray (covered with parchment paper if you want). On the other half, spread the chickpeas. I prefer to arrange them this way, so that if they cook differently I can remove them separately.
4. Bake at 220°C for 25 minutes. After about 15 minutes, start checking both the carrots and chickpeas and when they're done, remove them into separate bowls (the carrots should be fully cooked; the chickpeas should be slightly crunchy).
5. Cut the carrots into smaller pieces and let them cool. Let the chickpeas cool.
7. While the carrots and chickpeas are in the oven, heat a wide pan and toast the couscous over medium heat until golden in spots (it doesn't need to be uniformly golden). Remove the couscous into a bowl and add a little salt and 250 ml boiling water over it. Cover the bowl and let it sit for at least 10 minutes. Then fluff it with a fork to separate grain by grain and add more salt if needed.
8. When all the salad elements have cooled, mix the couscous with the carrots and chickpeas. Add the finely chopped parsley. Mix.
9. Add 2 tablespoons lemon juice and 2 tablespoons oil and mix again.

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