Roasted Carrots & Couscous

• 6 carrots small, ends trimmed, you can leave a little of the green bit on and sliced in half lengthwise
• 1 shallot cut into wedges
• olive oil
• pepper
• 1/4 cup walnuts chopped
• 1/4 cup feta crumbled
• 1 tablespoon fresh parsley each, and dill, chopped
• 1 1/2 cups couscous cooked

1. Preheat oven to 425 degrees.
2. In a cast iron skillet, or on a baking sheet, spread out your carrots and the shallot. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 18-20 minutes, or until the veggies are golden brown and the carrots can easily be pricked with a knife. You want them to be soft but not mushy and with just a bit of crunch so make sure you don't overcook them.
3. While the veggies roast, prepare your couscous, if you haven't already. I always follow the directions on the box, but instead of adding butter, I use a chicken bouillon cube for flavor.
4. Once the veggies are done baking, plate your dish. Spread out a bed of couscous on your serving plate. Then, sprinkle on the feta. Arrange the carrots and shallots on top. Finish everything off with the walnuts and fresh herbs. Serve immediately. Store any leftovers in an airtight container in the refrigerator.
5. This dish makes a perfect, light meal on it's own, or as a hearty side dish. It would pair well with roast chicken or pork, or would even be great as a Thanksgiving side.

carrots, shallot, olive oil, pepper, walnuts, feta crumbled, parsley, couscous cooked

Taken from www.yummly.com/recipe/Roasted-Carrots-_-Couscous-1302147 (may not work)