Roasted Carrot with Turmeric Couscous

 

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 / Veg. 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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