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° F for about 15 minutes.
While your carrots are roasting, start boiling about 2 and 1/2 cups of 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.
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