Roasted Carrot Couscous
Serves 410 mins prep25 mins cook
This roasted carrot couscous has chickpeas, chopped pistachios, parsley and chives. I season the carrots with cumin, coriander and cinnamon.
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What you need
Instructions
0 Preheat the oven to 425 degrees F. 1 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. 2 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. 3 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. 4 Fold the roasted carrots, chickpeas, pistachios, parsley and chives into the couscous.View original recipe