Roasted Carrots with Turmeric Couscous makes a splendid light supper on its very own—or a tasty base for anything from poached shrimp to seared steak!
- 1 1/4 lbs. medium carrots halved lengthwise
- 2 tbsp. olive oil
- 1/2 tsp. curry powder
- 2 3/4 cups chicken stock
- 2 cups Israeli couscous
- 1 1/2 tsp. ground turmeric
- 1/3 cup plain Greek yogurt, thinned with 3 tbsp. water
- Torn fresh mint
- 4 lemon wedges
On baking sheet, toss carrots, oil, and curry powder; season. Roast at 500° until tender, 15 to 20 minutes. In a saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt, and mint. Serve with lemon wedges.