Casserole salad with roasted carrot and couscous

Name: casserole salad with roasted carrot and couscous
Total time: 25 min
Yield: 4
Ingredients: 200 gram root; 1 teaspoon coriander powder (ketoembar); 3 tablespoon olive oil; 300 gram couscous; 300 milliliters vegetable stock; 2 tablespoon raisins; 1 look chickpea; 1 orange; 2 tablespoon apple vinegar; 2 tablespoon White wine vinegar; 3 tablespoon sunflower seeds; 300 gram Kale; 1 bunch coriander

Ingredients

200 gram root
1 teaspoon coriander powder (ketoembar)
3 tablespoon olive oil
300 gram couscous
300 milliliters vegetable stock
2 tablespoon raisins
1 look chickpea

1 orange
2 tablespoon apple vinegar
2 tablespoon White wine vinegar
3 tablespoon sunflower seeds
300 gram Kale
1 bunch coriander

Directions

Preheat the oven to 180ºC.
Grate or cut the carrots into very thin strips (julienne). Mix the carrot with the coriander and 1 tablespoon of olive oil and grate on the baking sheet in the oven in about 15 minutes until golden brown.
Meanwhile, heat the rest of the olive oil in a pan and add the couscous. Bake while stirring until the couscous is golden brown. Add the stock and raisins and leave covered for about 10 minutes.
Mix the couscous with the carrot, chickpeas, orange zest and juice, vinegar and sunflower seeds. Put the kale through it and sprinkle the salad with the coriander.