Carrots with mint and couscous

INGREDIENTS:

• 600g heirloom carrots (about 2 bunches), trimmed and scrubbed
• 3 garlic cloves, thinly sliced
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon dried chilli flakes
• 3/4 cup couscous
• 1 lemon, juiced
• 1 bunch mint, roughly chopped, plus a few leaves reserved to garnish
• 200g Greek feta, crumbled
• Pomegranate molasses, to drizzle

INSTRUCTIONS:

• Step 1
  Preheat oven to 180C.
• Step 2
  Toss the carrots in a bowl with the garlic, half the oil and the chilli flakes and season. Place in a lined roasting tin and bake for 25 minutes or until just tender. Remove and leave to cool slightly.
• Step 3
  Meanwhile, place the couscous in a bowl. Cover with 2/3 cup boiling water and 1/2 teaspoon salt and cover with plastic wrap. Set aside for about 10 minutes, then season and fluff with a fork.
• Step 4
  In a small bowl, whisk the lemon juice and remaining 2 tablespoons oil until combined. Add the chopped mint to the couscous with the lemon dressing and carrots, and gently toss. Transfer to a platter. Scatter with feta and drizzle with pomegranate molasses.