Name: Roasted Carrot-Onion Couscous Bowl with Kale & Turmeric Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 medium carrots; 710 ml chicken or vegetable broth; 1 ½ (113 g) logs goat cheese; 1 ½ bunches kale; 1 ½ lemons; ⅓ cup medjool dates, pitted; ¾ cup pistachios, unsalted; 3 medium red onions; 1 ½ cups whole wheat couscous; black pepper; extra virgin olive oil; garlic powder; honey; salt; tahini; turmeric, ground

Roasted Carrot-Onion Couscous Bowl with Kale & Turmeric DressingRoasted Carrot-Onion Couscous Bowl with Kale & Turmeric Dressing — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

9 medium carrots

710 ml chicken or vegetable broth

1 ½ (113 g) logs goat cheese

1 ½ bunches kale

1 ½ lemons

⅓ cup medjool dates, pitted

¾ cup pistachios, unsalted

3 medium red onions

1 ½ cups whole wheat couscous

black pepper

extra virgin olive oil

garlic powder

honey

salt

tahini

turmeric, ground

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel, trim, and quarter carrots lengthwise, then cut crosswise into 3-inch long sticks. Divide between two large baking sheet pans.

Peel, halve, and slice onions lengthwise into ½-inch thick wedges. Add to the baking sheets with the carrots, drizzle with oil, and season with salt. Toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are golden brown and tender, about 20 minutes. Remove from oven.

While the veggies are roasting, in a medium saucepan, bring broth to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes, then fluff with a fork.

Meanwhile, juice lemons into a small bowl. Add tahini, water, honey, and spices, then whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Place in a large bowl and sprinkle with salt.

Add half of the dressing to the bowl with the kale and, using your hands, massage kale with the dressing until wilted, 1-2 minutes. (Reserve remaining dressing for serving.)

Roughly chop dates. Transfer to a plate.

Roughly chop pistachios. Add to the plate with the dates.

Crumble goat cheese onto the plate.

To serve, divide couscous between bowls; top with kale, roasted veggies, dates, pistachios, and goat cheese. Drizzle with reserved dressing and enjoy!

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