The carrots are the heroes in this dish, they get so sweet and delicious when cooked with all those nice spices and of course the honey contributes as well ☺ I make them quite often but the base varies. They go well with brown rice, toasted nuts and cauliflower too for example. You can really experiment with different bases but also with spices.

Serves 2
• 1 dl couscous (cooked with water, salt, olive oil and turmeric)
• 200 g precooked chickpeas, drained and rinsed

• 400 g carrots
• 2 tbsp coconut oil, butter or oil
• 1 tbsp ground cumin
• 1 tbsp coriander powder
• 0,5 tsp tumeric
• 0,5 tsp ground cinnamon
• 0,5 tbsp paprika powder
• Pinch of cayenne pepper
• 1 tbsp honey
• 1 tbsp of water 

• 50 g feta cheese
• ¼ cucumber
• Handful of baby spinach leaves 

• 150 – 200 grams Turkish or greek yoghurt
• ½ apple
• 1 tbsp mint infused olive oil (or fresh chopped mint and 1 tbsp olive oil)
• 1 tbsp lemon juice
• Salt and pepper
• Herbs (parsley, mint or coriander)  

 Cook the couscous according to the package. Add in some turmeric for a nice color. Shave the carrots, cut into pieces (approximately 3 cm) and than halve them. Heat up a pan and add the cumin, coriander, paprika, cinnamon, cayenne pepper and turmeric. Toast the spices for a few minutes (Your kitchen will smell amazing). Add coconut oil, butter or any other oil and put the carrots into the pan and cook at medium heat for approximately 20-30 minutes, until they soften up a bit, but still got some resistance. Stir occasionally. Add the honey toward the end when you got the texture you prefer.  

While the carrots are cooking, prepare the yoghurt sauce. Chop half an apple into thin pieces. Mix the apple with the yoghurt, mint olive oil and lemon juice. Add salt and pepper.  

Slice the cucumber and crumble the feta cheese. Arrange the couscous, baby spinach, cucumber, feta cheese, chickpeas and the carrots on two plates. Chop some nice herbs and sprinkle on top. Serve with the apple and yoghurt sauce. Add extra salt and pepper if needed.