Description
A vibrant and flavorful dish combining roasted carrots with herb-infused couscous. Perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups carrots, peeled and sliced
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Bring vegetable broth to a boil, then pour over couscous in a bowl. Cover and let sit for 5 minutes.
- Fluff couscous with a fork and mix in roasted carrots, remaining olive oil, parsley, dill, and lemon juice.
- Serve warm or chilled.
Notes
- Add toasted nuts for extra crunch.
- Substitute quinoa for couscous if preferred.
- Adjust herbs to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Roasting, Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted carrots, couscous, spring meal, vegetarian, healthy