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Roasted Vegetables and Creamy Couscous

By: DANNON

"For this delicious vegetarian dish, roasted carrots and parsnips are tossed with couscous and dressed with a curried yogurt dressing with raisins and fresh mint."

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Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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)

Directions

Pre-heat oven 425 degrees F.
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.
Place couscous in a bowl. Pour over boiling water, cover and let stand 10 minutes. Fluff couscous.
In a small bowl combine yogurt, raisins and curry. Toss vegetables with couscous and drizzle with yogurt mixture. Serve with mint if desired.

Nutritional Information

Amount Per Serving Calories: 226 | Total Fat: 2.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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