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bistro roasted carrot couscous

Bistro Roasted Carrot Couscous

This bistro roasted carrot couscous is warm, cozy, and full of flavor. Sweet roasted carrots, fluffy pearl couscous, lemon, herbs, and a little feta come together in one easy bowl that works for lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Bistro-Style
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Roasted Carrots
  • 1 lb carrots peeled and sliced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Couscous
  • 1 cup pearl couscous
  • 1 ¾ cups vegetable broth or water
  • ¼ teaspoon salt if using water
To Finish
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • ¼ cup fresh parsley chopped
  • ⅓ cup crumbled feta cheese
  • ¼ cup toasted almonds or pistachios optional

Method
 

  1. Heat your oven to 425°F (220°C).
  2. Place sliced carrots on a baking tray. Add olive oil, salt, pepper, cumin, and smoked paprika. Toss well.
  3. Spread carrots out in one layer. Roast for 25–30 minutes. Flip once halfway. Carrots should be soft with golden edges.
  4. While carrots roast, bring broth or water to a boil. Add pearl couscous and salt if using water.
  5. Lower heat and simmer for about 10 minutes until couscous is tender. Drain if needed.
  6. Transfer couscous to a large bowl and let it cool slightly.
  7. Add roasted carrots to the bowl.
  8. Add lemon zest, lemon juice, and chopped parsley. Gently mix.
  9. Taste and add more salt or lemon if needed.
  10. Top with feta and nuts before serving.

Notes

  • This dish tastes great warm or cold.
  • For a vegan version, skip the feta or use plant-based cheese.
  • Add chickpeas or grilled chicken if you want more protein.
  • Store leftovers in the fridge for up to 4 days.