Sumac Honey Roasted Carrots Recipe
turmeric couscous, moroccan citronette
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Ingredients
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For the Roasted Carrots
For the Turmeric Couscous
For the Moroccan Citronette
Method
For the Roasted Carrots
- 1
Prepare the Oven and Carrots
Preheat your oven to 425°F (220°C). Peel the carrots and cut them into uniform pieces, about 1 inch long.
- 2
Season the Carrots
In a large bowl, toss the carrot pieces with olive oil, sumac, honey, salt, and black pepper until well coated.
- 3
Roast the Carrots
Spread the seasoned carrots out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
For the Turmeric Couscous
- 4
Boil Water
In a medium saucepan, bring 1.5 cups of water to a boil. Add the salt and turmeric powder.
- 5
Cook Couscous
Once the water is boiling, remove it from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes to allow the couscous to absorb the water.
- 6
Fluff and Add Oil
After 5 minutes, fluff the couscous with a fork and stir in 1 tablespoon of olive oil.
For the Moroccan Citronette
- 7
Mix the Citronette
In a small bowl, whisk together the olive oil, lemon juice, honey, cumin powder, salt, and black pepper until well combined.
To Serve
- 8
Combine and Serve
Serve the roasted carrots over the turmeric couscous and drizzle with the Moroccan citronette. Enjoy!
