Recipe: Roasted Vegetables and Creamy Couscous (using yogurt, raisins and curry powder)

ROASTED VEGETABLES AND CREAMY COUSCOUS

1 Tbsp. olive oil
2 cups baby carrots
1 sweet onion, cut into 2-inch chunks
2 parsnips, peeled and cut into 1-inch pieces
1 cup couscous
1 1/2 cups boiling water
1 cup plain yogurt
1/2 cup raisins
1 tsp. curry powder
1 Tbsp. chopped fresh mint (optional, for serving)

Pre-heat oven 425 degrees F.

In bowl toss together oil, carrots, onions and parsnips. Transfer to a flat roasting pan and oven roast 30-35 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.

Makes 6 servings
Adapted from source: Dannon yogurt