"Roasting carrots brings out their sweet, earthy flavor. We spice carrots with Middle-Eastern flavors and lay them on a bed of soft couscous. This is our quick and easy recipe for Za’atar-Spiced Roast Carrots on Couscous. A new side dish for Easter dinner."
Za'atar-Spiced Roast Carrots on Couscous
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Prep time 8mins
Cook time 30mins
Serves or Makes: Serves 4 as a side dish
Recipe Card
ingredients
- 1 pound organic small carrots with tops
- 1 tablespoon olive oil
- 2 tsp Za'atar spice
- 3/4 cup pearl couscous
- 2 tsp olive oil
- 1 cup vegetable stock or water
- 1 tablespoon chopped carrot top greens
- 1 tsp Za'atar spice
- 2 tsp fresh lemon juice
- salt and pepper to taste
Method
Step 1
Heat the oven to 425. Prep the carrots by trimming and washing. Cut the tops off the carrots leaving about 1/2" attached to the carrot. Reserve the carrot top greens for the garnish. With a paring knife, gently scrape off any black lines at the base of the carrot top, then rinse and dry the carrots. Leave the little tails on the ends of the carrots.
Step 2
Arrange the carrots in a shallow gratin or baking dish. Drizzle with the olive oil and sprinkle on 2 teaspoons of the Zatar spices. Toss the carrots to coat.
Step 3
While the carrots are roasting, prepare the couscous. Heat a saucepan over medium heat. Add the 2 tsp. of olive oil and the couscous. Saute the couscous in the olive oil for 2 minutes to soften and toast. Pour in the stock or water and cover. Cook the couscous for 10 minutes.
Step 4
Roast the carrots in the oven for 10 minutes, then turn in the baking dish and roast another 10 minutes until the carrots are soft and start to show some caramelization.
Step 5
Remove the carrots from oven. Fluff the couscous in the saucepan and spoon a layer on a serving dish. Place the carrots on top of the couscous, then sprinkle with the remaining za'atar spice. Garnish with the chopped carrot greens, sprinkle on some lemon juice. Season with salt and pepper to taste.