Carrots and Couscous

    • 1 tbsp olive oil

    • 1.5 cups Israeli couscous

    • 4 cups water

    • 5 carrots, chopped at an angle

    • Onion powder, garlic powder, and cayenne pepper (if you like a little heat!)

    • Salt and pepper

Get cooking:

Start with the carrots:

  1. Preheat the oven to 400˚F

  2. Slice the carrots at an angle, make sure the pieces aren’t too thick

  3. Add seasonings and cook for 30 minutes, or until the carrots are roasted to your liking

The couscous:

  1. Add the couscous and olive oil in a pot over medium/high heat and saute for 2-3 minutes, stirring constantly

  2. Couscous should start to smell nutty and the pearls will brown slightly

  3. Add 4 cups of water to the pot, let boil for 6-7 minutes or until the couscous has taken the water

  4. Drain and rinse with cold water, and drain again

Combine! I’ve added parsley and some lemon juice