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Warm Lemon & Herb Cous Cous with Roasted Carrot & Feta (V / VG)

A simple, warm salad perfect to be enjoyed year-round. Enjoy as a hearty lunch, or a side dish for supper. A plate full of colour and flavour guaranteed to impress your guests, and perfect for sharing.

Serves 4


4 large carrots, cut into bite-sized pieces

A drizzle of Rosemary, Thyme & Lemon Bread Dipper

240g cous cous

1 tbsp vegetable stock powder or stock cube

1 tsp ground cumin

1 bag rocket (40g)

230g block of vegan or regular feta (for non-vegan option)

3-4 tbsp Garlic & Thyme Plant Based Mayonnaise


Preheat oven to 180C Fan / 200C / 400F / Gas Mark 4.

Start by steaming your carrot pieces until tender but keeping their shape - around 8 minutes. Drain and leave to cool if you’re making in advance, alternatively transfer into a roasting dish. Shake the bottle of Rosemary, Thyme and Lemon bread Dipper and drizzle over the carrots. Roast in oven for 15 minutes.

Make up the cous cous, following the packet instructions. Add the dried stock and cumin. Fluff up with a fork and mix thoroughly.

Finely chop your coriander, mint, parsley, dill and mix through the cous cous. Drizzle through some more of the bread dipper and season to taste.

Crumble your feta into a dish and marinade in a further drizzle of your bread dipper.

Once your carrots are ready, remove from the oven and plate up immediately whilst the carrots and cous cous are still warm. Arrange couscous on the plate, layer up with rocket, roasted carrot and sprinkle with vegan feta. Add a few spoons of our Garlic & Thyme Plant Based Mayonnaise and a drizzle of the bread dipper.

Serve and enjoy!

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