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