July 2, 2012

Roasted Carrots with Warm Couscous Ingredients: Large bunch organic carrots 1 orange 1 1/2 tablespoons dried thyme or a small bunch of fresh thyme, chopped 1 teaspoon ground cumin 1 cup couscous Olive oil Salt and pepper To Make:  Preheat the oven to 350 and heat up a full kettle of water.  Wash your carrots and remove the green tops. I like the skins on as they add more flavor but you can either peel them or keep their skins on. Put them in a pot. Cover the carrots with enough boiling water from the kettle so they are completely covered.  On high heat, boil them for 3-4 minutes and drain. Put the carrots in a large bowl and drizzle over some olive oil and the juice of 1 whole orange. Add the thyme and a good pinch of salt and pepper. Use your hands to gently roll the carrots in the marinade. Make sure they all get covered. Let stand for 2 minutes.  Transfer the carrots and the juices of the marinade to a sheet pan and pop in the oven for 30 minutes.  5 minutes before the carrots are ready to come out of the oven, get your couscous in a medium sized bowl. To it, add a pinch of salt, pepper, and the cumin. Add enough boiling water to cover the couscous. There should be about a centimeter of water above the line of the couscous.  Cover and let stand for 5 minutes, or until water is completely absorbed.  Once it’s done, fluff and mix with a fork.  Serve with carrots and any juices left on the baking sheet.  Enjoy! This is an easy and healthy lunch/dinner/snack. So so delicious!

Roasted Carrots with Warm Couscous

Ingredients:

  • Large bunch organic carrots
  • 1 orange
  • 1 1/2 tablespoons dried thyme or a small bunch of fresh thyme, chopped
  • 1 teaspoon ground cumin
  • 1 cup couscous
  • Olive oil
  • Salt and pepper

To Make: 

  1. Preheat the oven to 350 and heat up a full kettle of water. 
  2. Wash your carrots and remove the green tops. I like the skins on as they add more flavor but you can either peel them or keep their skins on. Put them in a pot.
  3. Cover the carrots with enough boiling water from the kettle so they are completely covered. 
  4. On high heat, boil them for 3-4 minutes and drain.
  5. Put the carrots in a large bowl and drizzle over some olive oil and the juice of 1 whole orange. Add the thyme and a good pinch of salt and pepper. Use your hands to gently roll the carrots in the marinade. Make sure they all get covered. Let stand for 2 minutes. 
  6. Transfer the carrots and the juices of the marinade to a sheet pan and pop in the oven for 30 minutes. 
  7. 5 minutes before the carrots are ready to come out of the oven, get your couscous in a medium sized bowl. To it, add a pinch of salt, pepper, and the cumin. Add enough boiling water to cover the couscous. There should be about a centimeter of water above the line of the couscous. 
  8. Cover and let stand for 5 minutes, or until water is completely absorbed. 
  9. Once it’s done, fluff and mix with a fork. 
  10. Serve with carrots and any juices left on the baking sheet. 
  11. Enjoy!

This is an easy and healthy lunch/dinner/snack. So so delicious!

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couscous carrots roasted carrots roasted veg easy dinner easy meal easy food recipe cumin