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!
Roasted Carrots with Turmeric Couscous

Recipe by Alexa Weibel

  • 4Servings


  • 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


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.