Chorizo Style Carrots with Tabbouleh

Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Can be gluten free



10 Large Carrots, peeled


2 cups/440ml Vegetable Stock

1 cup Orange Juice

1 tbs Miso Paste

5 tbs Sweet Smoked Paprika

1 Onion, quartered

2 tbs Smoked Sea Salt, use normal sea salt if you don’t have smoked.

2 tbs Fennel Seeds

1 Bay Leaf

Handful Fresh Oregano


1 cup/200g Bulgar Wheat, cooked

1 cup/200g Cous Cous, cooked

1 Roasted Red Pepper, chopped small

1 Red Onion, chopped fine

1/2 Cucumber, deseeded & chopped small

20g/1/2 cup Fresh Parsley, chopped fine

Handful Fresh Mint, chopped fine

Juice of 1 lemon, reserve the zest for garnishing

2 cloves Garlic, minced

1 can Chickpeas, drained & rinsed

Garnish with


Lemon Zest


Crushed Pistachios


Add all the broth ingredients to a large saucepan big enough to fit the carrots in & place it over a medium heat. When the broth starts to simmer add the carrots. Let the carrots cook away in the broth for 15-20 minutes. Meanwhile mix together all the tabbouleh ingredients in a large mixing bowl & set aside until your carrots are ready.

When the carrots are tender, remove them from the broth. Allow the broth to continue to bubble away & reduce down & thicken slightly.

Place a large non stick pan or griddle pan over a medium heat and add a little oil. When the pan is hot add the carrots and sauté them for 3-4 minutes or until caramelised.

Serve the carrots on top of a bed of tabbouleh garnished with a drizzle of tahini, lemon zest, crushed pistachio nuts & balsamic vinegar.