Name: Roasted Carrots with Turmeric Couscous
Ingredients: 1 ¼ lbs. medium carrots, halved lengthwise; 2 tbsp.; ½ tsp. curry powder; 2 ¾ cups chicken; 2 cups Israeli couscous; 1 ½ tsp. ground; ⅓ cup plain Greek yogurt, thinned with; Torn fresh mint; 4 lemon wedges

On baking sheet, toss carrots, oil and curry powder; season. Roast at 500° until tender, 15 to 20 minutes. In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt and mint. Serve with lemon wedges.

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