Roasted Carrots with Couscous and Yogurt Sauce

The normal foggy weather in Monterey has been interrupted by several days of warm, bright sunshine. This time last year I was in full on soup/stew/braise mode, but all these blue skies call for something a little lighter.

So, when two beautiful bunches of organic carrots showed up in my CSA box, I racked my brain for a summer-weather recipe. I decided to tweak a side-dish we served last year at Thanksgiving (the original recipe is from The Almond Eater). I swapped out the farro for whole wheat couscous (I already had some at home, plus it makes the dish feel a little lighter), and used fennel rather than tarragon. Mint would also work well.

Give it a try! A nutritious meal that’s plates well and tastes good – what more can you ask for?


1.5 lbs carrots

1/4 cup nonfat Greek yogurt

1 lemon

2 tbsp fresh fennel fronds

1 can chickpeas

1 tbsp smoked paprika

2 tbsp olive oil

1 tsp each of salt, pepper


Preheat the oven to 325.

Trim the tops off the carrots, scrub, pat dry and set aside.


Drain and rinse the chickpeas. Toss with half of the olive oil and the smoked paprika in a medium bowl, then place in a single layer on an ungreased baking sheet. Place on the lower rack of the oven.


Place the carrots in a single layer on a baking sheet, brush with the remaining olive oil, then sprinkle with salt and pepper.

After the chickpeas have been in for 15 minutes, add the carrots to the upper rack of the oven. Roast for another 35 minutes, or until carrots are tender and chickpeas are crispy.

While the carrots and chickpeas are roasting, cook the couscous according to the package directions, then prepare the yogurt sauce. Mince the fennel. Add to a small bowl with the yogurt. Zest and juice the lemon, then add both to the yogurt mixture. Whisk until smooth and set aside.



Plate carrots on top of a layer of couscous, then top with yogurt sauce and chickpeas. Enjoy!


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