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° F 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.
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