Couscous with barberries, roasted carrot and fresh herbs

Ingredients

• 250 g couscous
• 300 ml hete groentenbouillon
• 4 el berberisbessen
• 4 stuks wortelen geschild en schuin
• 1 stuks rode ui in 4 gesneden
• 3 el olijfolie
• 1 tl komijn
• 1 tl korianderzaad
• 1/2 tl kurkuma gemalen
• 1 stuks citroensap en rasp
• 3 el verse muntblaadjes
• 3 el verse koriander
• 40 g pistachenoten grof gehakt
• 2 el granaatappelpitjes
• 1 snuifje zeezout
• 1 snuifje peper zwart

Cook Time

1. 1
   Preheat the oven to 200°C. Spread the carrot slices and red onion over a baking sheet, drizzle with 2 tablespoons olive oil, cumin, coriander seeds, turmeric, salt and pepper. Roast for 20 to 25 minutes until the edges caramelize.
2. 2
   Meanwhile, soak the barberries for 10 minutes in lukewarm water. Drain.
3. 3
   Put the couscous in a large bowl, pour the hot broth over it, cover with a plate and let it rest for 5 minutes. Fluff with a fork and add the remaining tablespoon of olive oil and lemon juice.
4. 4
   Mix the roasted vegetables and barberries through the couscous.
5. 5
   Divide over a plate and top with fresh mint, fresh coriander, pistachios, lemon zest and optionally pomegranate seeds.