Orange Couscous with Carrots

Ingredients

• 500 ml orange juice
• 3 cardamom pods
• 2 tbsp sugar
• 50 ml olive oil
• 2 oranges
• 600 g baby carrots (with greens)
• Salt
• 180 g couscous
• 400 ml Vegetable broth
• 3 tbsp balsamic vinegar
• 1 sprig basil
• black pepper (freshly ground)

Instructions

1. 1.

   Pour the orange juice with cardamom and sugar into a pot and reduce to about 80 ml until syrupy. Clean the baby carrots, trim the greens back and cook in plenty of salted water for about 7 minutes; shock in cold water and drain.

2. 2.

   Bring the broth to a boil and pour over the couscous, add vinegar, let soak for about 5 minutes. Rasp some zest from the orange peels for garnish. Thoroughly peel the oranges with a sharp knife, removing the white pith. Cut fruit fillets from the segments and set aside. Catch the juice that drips out of the peeling. Squeeze the remaining orange parts for extra juice. Add this to the syrup and simmer a bit longer. Wash the basil and pluck the leaves. Remove the cooked syrup from heat, discard the cardamom pods, blend with an immersion blender while slowly incorporating the oil. Fluff the couscous with a fork, place in bowls, add the carrots and orange fillets, season with a pinch of salt and pepper. Spoon the orange dressing into bowls and serve with basil and orange zest garnish.

3. 3.

   Den Salat mit Basilikum und Orangenzesten garniert servieren.