Roasted Carrots with Turmeric Couscous
This recipe makes a
great light supper on
its own—or a tasty
base for anything from
poached shrimp to
seared steak!
- 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.