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Lemon and Thyme Roasted Carrots with Couscous

Sweet roasted carrots with lemon and thyme served on a bed of fluffy couscous. A simple vegetarian dinner for under 55p per portion that feels far more expensive than it is.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: british, Mediterranean
Ingredients Method

Ingredients
  

  • 500g carrots, peeled and cut into batons
  • 2 tbsp olive oil
  • 1 lemon (zest and juice)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 200g couscous
  • 300ml vegetable stock
  • 50g feta cheese, crumbled (optional)
  • 1 pinch cumin
  • To taste salt and black pepper

Method
 

  1. Preheat the oven to 200C/180C fan. Line a baking tray with foil.
  2. Toss the carrot batons with the olive oil, lemon zest, thyme, cumin, salt and pepper. Spread on the baking tray in a single layer.
  3. Roast for 25-30 minutes until the carrots are tender and caramelised at the edges.
  4. 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.
  5. Fluff the couscous with a fork and season. Squeeze the lemon juice over the roasted carrots.
  6. Serve the carrots on top of the couscous, scattered with crumbled feta if using.