Lemon Thyme Carrots – Couscous and Feta

DianaMains, Recipes, Sides

Roasted Carrots with Feta and Couscous

Lemon Thyme Carrots with Couscous and Feta

This recipe for couscous with roasted carrotsand feta is a great crowd pleaser when feeding a large number.  Delicious served at room temperature, it doesn’t require any reheating.

Roasted Carrots with Feta and Couscous

Ingredients

  • 250g Carrots peeled
  • 20 or so sprigs of Lemon Thyme
  • The juice of 2 freshly squeezed lemons
  • Drizzle of Olive oil
  • 200g Couscous
  • 350ml  Chicken stock
  • 100g Goats cheese

Method

Put the peeled carrots in a roasting dish with around 2/3 of the lemon thyme, the juice of half a lemon and a drizzle with olive oil.

Roasted Carrots with Feta and Couscous

Roast at 180 C for 40 minutes. The exact time will depend upon the thickness of the carrots.  you will want them to be quite soft, and almost caramelised.  Remove from the oven, and chop.Roasted Carrots with Feta and CouscousPlace the couscous in a shallow dish. Prepare  350ml of warm chicken stock, and add this as well as the remaining juice from 1.5 lemons to the couscous.

Roasted Carrots with Feta and Couscous

Add the liquid to the couscous and stir with a fork until all the water has been absorbed. Add the roasted carrots, and crumble in the feta cheese as well as the remaining fresh lemon thyme. The salt of the feta is great with the sweetness of the carrots.Roasted Carrots with Feta and CouscousWe had ours with sausages. But this would be a great addition to any bbq food.Roasted Carrots with Feta and Couscous

Roasted Carrots with Feta and CouscousThis will serve 4 as a very generous portion, or 6-8 as a side dish or salad.

DianaLemon Thyme Carrots – Couscous and Feta