Roasted Carrot Couscous
Serves 4
10 mins prep
25 mins cook
35 mins total
This roasted carrot couscous has chickpeas, chopped pistachios, parsley and chives. I season the carrots with cumin, coriander and cinnamon.
For carrots
For couscous
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Preheat the oven to 425 degrees F.
On a sheet pan, toss the carrots with olive oil, cumin, coriander, cinnamon, salt and pepper. Spread the carrots across a sheet pan into a single layer without overlapping.
Roast the carrots for 20-25 minutes, flipping them over halfway through roasting, until the carrots are lightly browned on the edges and tender in the middle.
Combine the couscous, raisins and boiling water in a large bowl. Cover and let sit for 5 minutes. Use a fork to comb through the couscous, breaking up any clumps.
Fold the roasted carrots, chickpeas, pistachios, parsley and chives into the couscous.
