1 1/2 tablespoons dried thyme or a small bunch of fresh thyme, chopped
1 teaspoon ground cumin
1 cup couscous
Salt and pepper
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.
This is an easy and healthy lunch/dinner/snack. So so delicious!