Vegetables
Please check back here for new recipes posted regularly. Want to submit a recipe? Click here.
- Carrots
- Vegetables
Serves: 4 (serving size: 1 cup)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Ingredients
1 bunch of carrots
Directions
Heat the oven to 425F.
Peel the carrots and the sweet potatoes. Cut them into bite size pieces.
Line a baking sheet with foil or parchment paper. Toss the sweet potato and carrot pieces with 3 tablespoons of the olive oil, and season generously with sea salt and black pepper. Move the vegetables to the baking sheet, arranging them in a single layer. Don't crowd them. Roast for about 30 minutes,moving the vegetables around every 10 minutes or so. They are done when blackened in spots, and cooked through.
In a small pot, bring the chicken or vegetable stock to a simmer.
Heat the remaining tablespoon of olive oil in a medium pot over medium heat. When the oil is warm, add the garlic. Cook for about 30 seconds, until fragrant, and then add the couscous. Toast the couscous for about 1 minute, and then add the hot stock. Put the lid on the pot, and set the timer for 15 minutes.
After 15 minutes, remove the lid: there should only be a little liquid left in the pot. (If not, put the lid back on, and continue cooking for up to 5 minutes.) Then, cook for another 1-2 minutes with the lid off, until the liquid is largely dissolved. Take the pot off the heat. You can add a tiny bit of olive oil now if you like: it will help prevent the couscous from sticking together.
Make the dressing: add the lemon juice and the Dijon mustard to a small bowl, along with a pinch of salt and pepper. Mix well. Pour in the oil, and whisk to emulsify.
Crumble the goat cheese. Add all the other ingredients to the pot of couscous, mixing thoroughly. This can be eaten warm or at room temperature.
Submitted by Carnegie Hill CSA Judi Katz Schwartz,Yoo Mi Thompson
