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Recipe: Roasted Carrots with Turmeric Couscous

Serves: 4
Source: Rachel Ray


1 1/4 lbs. medium organic 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 organic lemon wedges



1) On baking sheet, toss carrots, oil and curry powder; season. 
2) Roast at 500° until tender, 15 to 20 minutes. 
3) In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. 
4) Top couscous with carrots, yogurt and mint. Serve with lemon wedges.

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