Roasted Vegetables and Creamy Couscous Recipe

Roasted Vegetables and Creamy Couscous Recipe

  • 1 tablespoon olive oil
  • 2 cups baby carrots
  • 1 sweet onion, chopped in to 2-inch chunks
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 cup couscous
  • 1 1/2 cups boiling water
  • 1 cup Dannon® Plain Yogurt
  • 1/2 cup raisins
  • 1 teaspoon curry powder
  • 1 tablespoon chopped fresh mint (optional)
  1. Pre-heat oven 425 degrees F.
  2. In bowl toss together oil, carrots, onions and parsnips. Transfer to a flat roasting pan and oven roast 30 to 35 minutes stirring occasionally until golden brown.
  3. Place couscous in a bowl. Pour over boiling water, cover and let stand 10 minutes. Fluff couscous.
  4. In a small bowl combine yogurt, raisins and curry. Toss vegetables with couscous and drizzle with yogurt mixture. Serve with mint if desired.
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