Dr Mobeus
Lemon and Thyme Roasted Carrots with Couscous
Roasting carrots transforms them from something ordinary into something you’d happily pay good money for in a restaurant. The high heat brings out their natural sweetness, while the lemon and thyme add a bright, savoury finish that makes them taste far more expensive than they are.
Couscous is one of the best value carbs in the supermarket – it costs pennies, needs no actual cooking, and provides a fluffy base for almost anything. Combined with the roasted carrots, you get a complete meal for 53p that feels like a proper dinner. The feta is optional but adds a lovely salty tang if you can stretch to it.
Lemon and Thyme Roasted Carrots with Couscous
Ingredients
Method
- Preheat the oven to 200C/180C fan. Line a baking tray with foil.
- Toss the carrot batons with the olive oil, lemon zest, thyme, cumin, salt and pepper. Spread on the baking tray in a single layer.
- Roast for 25-30 minutes until the carrots are tender and caramelised at the edges.
- While the carrots roast, put the couscous in a bowl. Pour over the hot vegetable stock, cover with a plate and leave for 10 minutes.
- Fluff the couscous with a fork and season. Squeeze the lemon juice over the roasted carrots.
- Serve the carrots on top of the couscous, scattered with crumbled feta if using.
Tips and Variations
This works with parsnips or a mix of carrots and parsnips if they’re cheaper. Try adding a drained tin of chickpeas to the roasting tray for the last 10 minutes to boost protein. Without the feta this is fully vegan and costs just 45p per portion.
