Roasted Carrots with Turmeric Couscous
560g medium carrots, halved lengthwise
2 tbsp. olive oil
1/2 tsp. curry powder
688ml chicken/ veg stock
273g Israeli couscous
1 1/2 tsp. ground turmeric
83g 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 180-200 until tender, 15 to 20 minutes.
In 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.