Ras el Hanout Carrots with Coucscous

My neighbors daughter made a short trip to Marrakesh. She brought home for me a bag with awesome smelling Ras el Hanout spiceblend.

She knows I love to cook and often her mother gets a plate of food as well.

I looked at Pinterest and found a recipe from deesküche, which I used as an idea for my own dish.

First of all I had to cut the carrots in matchsticks, but I am good with a sharp knife. Then I chopped shallot and green onions.

The cranberries and raisins were soaking in hot water for 1 hour, then drained. The almonds were slithered already.

But before you start the pan, get the couscous going. Double the amount of water to couscous and add veg stock paste and a knob of butter. Bring the stock to a boil, stir in the couscous and depending on your kind of stove cut the heat or let it sit on very low for 10 minutes. Then fluff it with a fork.

Heat up olive oil in a large pan and get onions, garlic and carrots in. They need good couple of minutes. Now in with cranberries, raisins and almonds and the Ras el Hanout loosened in a bit of water. Salt and Pepper follow and some chili if you like it more spicy.

Add 60 ml of veg stock and let it cook until the carrots are done, put a lid on the pan.

Finish with parsley, Feta and Greek Yogurt on top of the couscous.

Ingredients:

100 g couscous

1 knob of butter

200 ml veg stock

3 large carrots (400 g)

1 onion

1  green onion, 4 garlic cloves

1 tbsp Ras el Hanout in 2 tbsp water

60 ml veg stock

30 g almond slithers

60 g cranberries/raisins

2 tbsp parsley

Feta 

Greek Yogurt