| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 medium rainbow carrots, sliced thick on the bias
- 1 head cauliflower, cut into florets
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 cup Israeli couscous
- 2 tablespoons golden raisins
- Zest and juice of 1 lemon
- 3 tablespoons torn fresh mint leaves
- 2 tablespoons torn fresh parsley leaves
- 1/2 cup Greek yogurt
Instructions
- Preheat the oven to 425 degrees F.
- Scatter the carrots and cauliflower in an even layer on a baking sheet. Drizzle with 3 tablespoons oil and sprinkle with 1 teaspoon salt and a few cracks of pepper. Bake, stirring halfway through, until charred and tender, about 1 hour 15 minutes.
- Meanwhile, bring a medium saucepan full of water to a boil. Salt the water generously. Add the couscous and boil until it is cooked to al dente, 8 to 10 minutes. Drain the couscous and transfer to a serving bowl. Toss with the raisins, half the lemon zest and juice, 1 tablespoon olive oil, 1 tablespoon torn mint, 1 tablespoon torn parsley leaves and a pinch of salt and pepper.
- Add the yogurt, remaining lemon zest and juice, 2 tablespoons oil and 1 tablespoon water to a small bowl and whisk to combine. Add a pinch of salt and pepper and more water if you want a thinner sauce.
- Serve the vegetables with the couscous and sauce. Sprinkle with the remaining herbs 2 tablespoons mint leaves and 1 tablespoon parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 454 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 5 mg |
| Sodium | 747 mg |
Reviews
Only roasted for 50 minutes and the veggies were done. Flavors were spot on especially with the sauce. It might be foot to have some pine nuts to give some texture.
So much flavor! Don’t even miss the meat.
So complex in flavors! Such a refreshing meal.
Fragrant and flavorful!