Doc V's Healthy Kitchen

Carrots and green asparagus instead of carrots and eggplant with a beautiful couscous.
A lot of the recipes of Sandrina Ghayour contain preserved lemons, which I can’t find here. I decided to prepare them myself, but this recipe can’t wait another 4 weeks 😉.
Clean 1bunch of fresh carrots (500 grams approximately) and 500 grams of green asparagus. Cut the carrots lengthwise. Spread on baking paper. Mix with a drizzle of olive oil, 4 chopped garlic cloves, 2 teaspoons of dried oregano.
Heat a small pan. Roast 2 teaspoons of cumin seeds. Add a portion( for 2p )of couscous, 1/2 teaspoon of ground coriander, 1/2 teaspoon of cinnamon and 1 teaspoon of turmeric. Roast shortly. Add boiling water and cover the pan. Allow to rest for 10 mins. Mix with a fork. Add pepper and salt.
Spread the couscous on a large plate. Spread the carrots and asparagus. Finish with fresh parsley.