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Recipe: Roasted Carrots with Turmeric Couscous

Serves: 4
Source: Rachel Ray

Ingredients

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

 


Directions

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.

See if you're in our delivery area to get the local organic produce needed for this recipe delivered to your doorstep + use code KIWI50 for 50% off your first order!

 





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