Pearl couscous with roasted carrot and BUMI Natural Pulled Seitan

Number of servings: 2

Ingredients

300 g carrots, preferably with green on the bunch

175 g BUMI Seitan Natural

3 tablespoons olive oil

1 tbsp cumin powder

1 tbsp coriander powder
200 g (wholemeal) pearl couscous

100 ml soy yoghurt

3 tbsp. tahini (if you have very stiff tahini, you can dilute it a little with water)

1 lemon, juice

1 clove of garlic

10 g dill

Preparation method

Preheat the oven to 200 °C and bring a large pan of salted water to the boil. Cut the carrots from the stalk, but leave some of the greenery on. Mix the carrots with the BUMI Seitan Naturel, olive oil, cumin and coriander powder and season with salt. Bake for 25 minutes.

Cook the pearl couscous in the salted water as indicated on the packet.

Meanwhile, mix the soy yoghurt with the tahini and the juice of the lemon. Grate the garlic over the yoghurt-tahini sauce, stir, taste and season with salt.

Remove the leaves from the dill and chop them finely.

Drain the pearl couscous when it is done and stir in the dill. Remove the carrot and seitan from the oven and stir the seitan through the pearl couscous. You should still have enough oil from the carrot and seitan to complete the pearl couscous, if necessary add a little extra.

Divide the pearl couscous between 2 plates and serve with the carrots and yoghurt-tahini sauce.