Cheesy Couscous with Vanilla Carrots

Total time: 1hr 45m
Preparation Time: 60m

For 6 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 874 Kcal, 27g Protein, 96g Carbohydrates, 42g Fat


  • Pecan Crunch
  • 3 tbsp. maple syrup
  • 150 g pecans, coarsely chopped
  • 0.75 tsp. Himalayan salt
  • Orange Passion Fruit Reduction
  • 2 dl orange juice
  • 100 g coconut palm sugar
  • 4 passion fruit, cut in half, pulp scooped out
  • 1 pinch Himalayan salt
  • Potato Celeri Mash
  • 1 onion, cut into quarters
  • 1.5 litre vegetable bouillon
  • 2 garlic cloves, cut into quarters
  • 400 g potatoes
  • 200 g celery, cut into pieces
  • 1 dl soya drink
  • 2 tbsp. olive oil
  • Vanilla Carrots
  • 500 g carrots
  • 1 tbsp. maple syrup
  • 2 tbsp. olive oil
  • 1 vanilla pod ', cut open lengthways
  • a little pepper
  • 1 tsp. sea salt
  • Mountain Cheese Couscous
  • 400 g couscous
  • 1 tbsp. olive oil
  • 1 garlic cloves, cut into quarters
  • 1 onion, finely chopped
  • 1 tsp. chili flakes
  • 220 g mountain cheese
  • a little pepper
  • 1 tsp. Himalayan salt

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  • Pecan Crunch

    Mix the pecan nuts with the maple syrup and salt. Spread onto a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C, allow to cool and break into pieces.
  • Orange Passion Fruit Reduction

    Place the orange juice, coconut palm sugar, passion fruit flesh and salt in a pan and bring to the boil, simmer for approx. 2 mins., reduce the heat, simmer on a low to medium heat for approx. 20 mins., stirring occasionally. Remove from the heat and briefly reheat just before serving.
  • Potato Celeri Mash

    Place the vegetable stock, onions, garlic, potatoes and celeriac in a pan and bring to the boil, cook for approx. 30 mins. until soft. Add more water as required. Drain well. Puree with the olive oil and soya milk for approx. 10 secs. Transfer to a pan and briefly reheat just before serving.
  • Vanilla Carrots

    Mix the olive oil, maple syrup, vanilla seeds, salt and pepper in a large bowl, add the carrots and mix well. Bake for approx. 25-30 mins. in the centre of an oven preheated to 200°C.
  • Mountain Cheese Couscous

    Prepare the couscous according to the packet instructions. Heat the olive oil, sauté the onions and garlic. Add the cheese, couscous and chilli flakes, mix until the cheese melts, season. Add more chilli flakes as desired.
  • Serve

    Place a large spoonful of the warm potato and celeriac mash onto the plates, place a timbale of cheesy couscous on top of the mash, arrange the vanilla carrots over the top, drizzle over the reduction and scatter with the crunchy pecan topping.

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