Couscous and Roasted Carrot Bowl
This nourishing bowl features fluffy couscous topped with caramelized roasted carrots, fresh herbs, crunchy nuts, and a tangy lemon‑yogurt dressing. It’s simple yet elegant, perfect for a light lunch or dinner.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Ingredients
For the Roasted Carrots
1 lb (450 g) carrots, peeled and cut into sticks
2 tbsp olive oil
1 tsp honey
½ tsp ground cumin
½ tsp smoked paprika
Salt & black pepper, to taste
For the Couscous
1 ½ cups couscous
1 ½ cups vegetable broth (or water)
1 tbsp olive oil
Salt, to taste
For the Dressing
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
1 tbsp fresh dill or parsley, chopped
Salt & pepper, to taste
For Garnish
¼ cup toasted almonds or pistachios, chopped
¼ cup crumbled feta cheese
Fresh parsley or mint leaves
Instructions
Step 1: Roast the Carrots
Preheat oven to 200°C (400°F).
Toss carrots with olive oil, honey, cumin, smoked paprika, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes, flipping once, until tender and golden.
Step 2: Cook the Couscous
Bring broth to a boil in a saucepan.
Stir in couscous, olive oil, and a pinch of salt.
Remove from heat, cover, and let sit 5 minutes.
Fluff with a fork.
Step 3:Make the Dressing
Whisk together Greek yogurt, lemon juice, olive oil, honey, dill (or parsley), salt, and pepper until smooth.
Step 4:Assemble the Bowl
Divide couscous among 4 bowls.
Top with roasted carrots, a drizzle of yogurt dressing, toasted nuts, feta, and fresh herbs.
Notes & Tips
Make it vegan: Use dairy‑free yogurt and skip the feta.
Protein boost: Add roasted chickpeas, grilled chicken, or salmon.
Flavor twist: Swap dill for mint and add a sprinkle of za’atar for extra Mediterranean flair.
Meal prep: Store carrots and couscous separately; assemble with dressing before serving.
Frequently Asked Questions
Q: Can I use pearl couscous instead of regular couscous?
Yes — just cook according to package instructions (usually simmered for ~10 minutes).
Q: Can I roast other vegetables with the carrots?
Absolutely — parsnips, zucchini, or bell peppers pair beautifully.
Q: How long does it keep?
Up to 3 days in the fridge. Store dressing separately for freshness.
Nutritional Information
Calories: 390
Protein: 11 g
Fat: 16 g
Carbohydrates: 52 g
Fiber: 7 g
Sugar: 9 g
Sodium: 420 mg