Carrots with mint and couscous

Ingredients:

600g heirloom carrots (about 2 bunches), trimmed and scrubbed

3 garlic cloves, thinly sliced

1/3 cup extra virgin olive oil

1/2 tsp dried chilli flakes

3/4 cup couscous

1 lemon, juiced

1 bunch mint, roughly chopped, plus a few leaves reserved to garnish

200g Greek feta, crumbled

Pomegranate molasses, to drizzle

Steps:

Preheat oven to 180C.

Toss the carrots in a bowl with the garlic, half the oil and the chilli flakes and season. Place in a lined roasting tin and bake for 25 minutes or until just tender. Remove and leave to cool slightly.

Meanwhile, place the couscous in a bowl. Cover with 2/3 cup boiling water and 1/2 teaspoon salt and cover with plastic wrap. Set aside for about 10 minutes, then season and fluff with a fork.

In a small bowl, whisk the lemon juice and remaining 2 tablespoons oil until combined. Add the chopped mint to the couscous with the lemon dressing and carrots, and gently toss. Transfer to a platter. Scatter with feta and drizzle with pomegranate molasses.