Roasted Carrots, Cranberries and Couscous

Aside from being delicious and nutritious, this festive side dish always finds a place on our holiday tables for its vibrant colors.

Serving size

1 cup

Makes

6 servings

Prep time: 10min
Cook time: 30min
Total: 40min

Ingredients

Ingredients for Sherry Vinaigrette (makes ⅔ cup)

2 tablespoons sherry vinegar

¼ cup lemon juice

1 clove garlic, pressed

⅓ cup olive oil

Freshly ground black pepper, to taste (optional, not included in nutritional analysis)

Ingredients for Roasted Carrots, Cranberries and Couscous: 

1 medium onion, sliced ¼-inch thick

2 large carrots, sliced ¼-inch thick on the bias

2 tablespoons extra-virgin olive oil

2 cups pearl couscous

2 ½ to 3 cups no sodium vegetable broth

½ cup dried cranberries

¼ cup Sherry vinaigrette

Freshly ground black pepper, to taste (optional, not included in nutritional analysis)

Nutrition Info

Makes: 6 servings  Serving size: 1 cup

Calories

363

Fat

10 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrate

59 g

Sugar

10 g

Fiber

5 g

Protein

8 g

Sodium

96 mg

Calcium

42 mg

Phosphorus

118 mg

Potassium

262 mg

Instructions

Directions for Sherry Vinaigrette

  1. Whisk together the vinegar, lemon juice and garlic.
  2. Slowly whisk in olive oil.
  3. Season with pepper (if using).
  4. Store refrigerated in a glass jar.

Directions for Roasted Carrots, Cranberries and Couscous

  1. Preheat oven to 400°F.
  2. Place the onions and carrots on a baking sheet. Toss with olive oil and season with pepper (if using).
  3. Roast the vegetables in oven until tender and just starting to brown, about 20 minutes, stirring halfway through roasting.
  4. Heat the couscous in medium sauce pan over medium-high heat.
  5. Toast the couscous until golden brown and fragrant, stirring frequently, about 10 minutes. Check the package directions for the amount of liquid needed, which varies based on regular or whole wheat variety.
  6. Add the vegetable stock and bring to a boil. Cover the pan with a lid, reduce the heat to low and simmer until the stock is absorbed, 10 minutes.
  7. Transfer the couscous to a large bowl. Add the onions, carrots, cranberries, and sherry vinaigrette. Season with pepper (if using) and toss to combine.
  8. Serve warm or at room temperature.

When possible, search out whole wheat couscous for higher fiber and protein content. The roasted carrots can also be served on their own as a side dish, toss with fresh herbs and orange zest.