Roasted Carrots with Turmeric Couscous - Rachael Ray Every Day

    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!
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    Roasted Carrots with Turmeric Couscous

    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.