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.
- 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
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.
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.Place 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.
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.We had ours with sausages. But this would be a great addition to any bbq food.
This will serve 4 as a very generous portion, or 6-8 as a side dish or salad.