This is an easy-to-prepare recipe for the
constantly-try-to-diet souls out there like me.
You start by cutting a pound of carrots in half, lengthwise ideally, and
toss them with two tablespoons of olive oil and half a teaspoon of
Curry Powder. Let this mix roast on a baking sheet at 500° for about 15
minutes.
While your carrots are roasting, start boiling about 2 and 1/2 cups of
chicken/ vegetable stock, and then slowly add 1 and 1/2 cups of Israeli Couscous
and then 1 teaspoon of ground turmeric. This will give it a mild flavor.
You can add more or less of the spices as per your preference.
Let the
couscous mix simmer for about 5-7 minutes until it is tender and then
add the roasted carrots on top of your couscous.
To give the dish a little extra bounce, you can also add at the end some
thinned Greek yogurt, shredded mint leaves, and lemon.