Roasted Carrot Couscous

Roasted carrot chickpea couscous in a bowl.

4 from 1 vote

This roasted carrot couscous has chickpeas, chopped pistachios, parsley and chives. I season the carrots with cumin, coriander and cinnamon.

Prep Time10

Cook Time25

Total Time35

Course: Side Dishes

Cuisine: North African / Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Author: Paige Adams

Ingredients

For carrots

2 pounds carrots, peeled and cut diagonally into 1-inch-wide slices
1 tablespoon olive oil
1/2 teaspoon cumin
Pinch of coriander
Pinch of cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For couscous

1 cup couscous
1 cup boiling water
1/4 cup golden raisins
1 15 ounce can chickpeas, drained and rinsed
1/4 cup chopped pistachios
2 tablespoons chopped parsley
2 tablespoons minced chives

Instructions

Preheat the oven to 425 degrees F.
On a sheet pan, toss the carrots with olive oil, cumin, coriander, cinnamon, salt and pepper. Spread the carrots across a sheet pan into a single layer without overlapping.
Roast the carrots for 20-25 minutes, flipping them over halfway through roasting, until the carrots are lightly browned on the edges and tender in the middle.
Combine the couscous, raisins and boiling water in a large bowl. Cover and let sit for 5 minutes. Use a fork to comb through the couscous, breaking up any clumps.
Fold the roasted carrots, chickpeas, pistachios, parsley and chives into the couscous.

Notes

To make the recipe gluten-free, use quinoa instead of couscous.

You can keep leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave if you want to eat leftovers warm. Another option is to stir in greens like baby arugula or spinach and a little vinaigrette to turn it into a salad.

Nutrition