This recipe makes a great light supper on its own or a tasty base for anything from poached shrimp to seared steak!
Ingredients
- 1 lb carrots, peeled and cut into 2 inch sections
- 2 tbsp olive oil
- 1/2 tsp curry powder
- 2 3/4 cups veg stock
- 2 cups Israeli couscous (find it in the international aisle!)
- 1 1/2 tsp turmeric pdr
- 1/3 cup plain Greek yogurt
- 3 tbsp water
- Fresh mint, torn into small pieces
- 1 lemon, cut into 4 wedges
- Salt
- Pepper
Directions
In a large bowl, toss carrots, olive oil and curry powder. Season with a bit of salt and pepper.
Place carrot mixture on a large baking sheet and roast at 500° until tender, about 15-20 minutes.
In a sauce pan, bring stock to a boil. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes. Season with salt and pepper.
Mix Greek yogurt with water and a pinch of curry powder and turmeric.
Top couscous with carrots, yogurt and mint. Squeeze lemon over the top and serve.
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