Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese.


Serves: 3-4 Time: 35 minutes

Roasted Beets & Carrots & Couscous

  • 4 large golden beets, peeled
  • 1/2 yellow onion, peeled & chopped
  • 3-4 large carrots, chopped
  • 1 1/2 cup vegetable broth
  • 1 cup pearl couscous
  • Salt & black pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1 Tbs olive oil
  • 1 Tbs red wine vinegar
  • Fresh parsley for garnish, optional


  1. Preheat the oven to 410ºF
  2. Prepare your vegetables and toss them into a mixing bowl.
  3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
  4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
  5. During the last 10 minutes of roasting, prepare the couscous by bringing the broth to a boil in a medium saucepan. Once boiling, add the couscous, reduce heat to low, and simmer for 8-10 minutes.
  6. Serve the roasted veggies with the couscous, top with chopped parsley and enjoy!

Nutrition Information

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