Saffron Pearl Couscous Timbale with Roasted Carrots, Crispy Chickpeas and Feta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   In a bowl, toss the carrots with 1 1/2 tbsp olive oil (22 ml), honey, 1 tsp smoked paprika, half of the cumin, and a pinch of salt and black pepper. Arrange on the tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and caramelized.

3. 3

   Meanwhile, pat the chickpeas very dry and toss them with 1/2 tbsp olive oil (7 ml), the remaining smoked paprika, the remaining cumin, and a pinch of salt. Add them to another area of the tray or a second tray and roast at 220 °C / 425 °F for 20 minutes, shaking once, until crisp.

4. 4

   Heat the water in a small saucepan. Add the saffron threads and let them infuse for 2 minutes. Stir in a pinch of salt and the pearl couscous. Cook over medium heat for 10 to 12 minutes, until tender and the liquid is almost fully absorbed.

5. 5

   In a medium skillet, heat 1/2 tbsp olive oil (7 ml) over medium heat. Sauté 1 chopped garlic clove for 30 seconds. Add the cooked couscous, lemon zest, 1 tbsp lemon juice, and half of the parsley, then toss for 1 minute. Season with salt and black pepper.

6. 6

   For the cream, mix the feta cheese, Greek yogurt, 1/2 tbsp olive oil (7 ml), 1 tbsp lemon juice, and 1 grated garlic clove until thick yet spreadable. Blend if you prefer it smoother. Taste and adjust with black pepper.

7. 7

   Lightly toast the sesame seeds in a dry skillet for 1 to 2 minutes over medium heat, stirring, until fragrant. Remove from the heat.

8. 8

   To serve, divide the pearl couscous among plates or press it into a ring mold to form a timbale. Top with the roasted carrots and crispy chickpeas. Add spoonfuls of feta cream, then finish with the remaining mint, the rest of the parsley, and the toasted sesame seeds.

9. 9

   Serve immediately while warm, with a few extra drops of olive oil if desired.