Express carrot and cumin couscous with seared feta, crispy chickpeas and mint

Instructions

1. 1

   1. Place the couscous in a heatproof bowl with half the salt, half the cumin, and 1 tablespoon olive oil. Pour in the hot water, stir once, cover, and let stand for 5 minutes.

2. 2

   2. Meanwhile, pat the chickpeas dry and toss them with the sweet paprika, remaining cumin, a pinch of salt, black pepper, and 1/2 tablespoon olive oil.

3. 3

   3. Heat a large skillet over medium-high heat for 2 minutes; the surface may reach about 375°F/190°C. Add the chickpeas and sauté for 5 to 6 minutes, stirring, until golden and lightly crisp. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining 1/2 tablespoon olive oil and the grated carrot. Cook for 2 minutes over medium heat, about 320°F/160°C surface temperature, until slightly softened but still textured.

5. 5

   5. Stir the honey, lemon zest, and half of the parsley into the carrot. Cook for 30 seconds, then turn off the heat.

6. 6

   6. Push the carrot to one side of the skillet and add the feta blocks. Cook for 1 to 2 minutes per side over medium heat, about 350°F/175°C surface temperature, until golden outside and slightly softened inside.

7. 7

   7. Fluff the couscous with a fork and mix it with the sautéed carrot, lemon juice, mint, and remaining parsley.

8. 8

   8. Divide the couscous between two plates. Top with the crispy chickpeas and seared feta. Finish with a little more black pepper and serve immediately.