Roasted Carrots with Turmeric Couscous

Name: Roasted Carrots with Turmeric Couscous
Yield: 4
Ingredients: 1 1/4 lbs. medium carrots, halved lengthwise; 2 tbsp. olive oil; 1/2 tsp. curry powder; 2 3/4 cups chicken stock; 2 cups Israeli couscous; 1 1/2 tsp. ground turmeric; 1/3 cup plain Greek yogurt, thinned with 3 tbsp. water; Torn fresh mint; 4 lemon wedges

This recipe makes a great light supper on its own—or a tasty base for anything from poached shrimp to seared steak!

Author:
Updated:: Mar 21, 2018
Original:: Aug 29, 2017

Roasted Carrots with Turmeric Couscous — Photography by Sarah Anne Ward

Recipe by Alexa Weibel

4Servings

Ingredients

1 1/4 lbs. medium carrots, halved lengthwise
2 tbsp. olive oil
1/2 tsp. curry powder
2 3/4 cups chicken stock
2 cups Israeli couscous
1 1/2 tsp. ground turmeric
1/3 cup plain Greek yogurt, thinned with 3 tbsp. water
Torn fresh mint
4 lemon wedges

Preparation

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.