Ingredients

• • 150 grams of G-OATS CHEESE
• • 300 grams of couscous
• • 200 grams of rainbow carrot
• 4 sprigs of mint
• 2 tablespoons of crema di balsamico
• Handful of hazelnuts
• Handful of sliced ​​almonds 
• 1 tablespoon of ras el hanout
• 2 tablespoons of olive oil
• Pepper and salt
• (WINE PAIRING): Natural Orange Babba 

Directions

1. Preheat the oven to 200 ° C.
2. Peel the rainbow carrot and cut it in half lengthwise. Mix this with 2 tablespoons of olive oil, salt and pepper and divide it over a baking tray. Roast the rainbow carrot for about 25 minutes. Toss halfway through.
3. Prepare the couscous according to the directions on the package. Mix the couscous with ras el hanout and mint, and season with salt and pepper.
4. Divide the grilled carrots over the plates of couscous, drizzle with crema di balsamico, garnish with crumbled G-OATS CHEESE and chopped hazelnut, and sprinkle some more mint to finish the dish.