Roasted Carrots with Turmeric Couscous

Ingredients

  • 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

Instructions

  1. On baking sheet, toss carrots, oil and curry powder; season. Roast at 180-200 until tender, 15 to 20 minutes.

  2. In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season.

  3. Top couscous with carrots, yogurt and mint. Serve with lemon wedges.

Vicky Skingley