📝 Introduction
This Roasted Carrots & Feta Mezze Bowl is a vibrant, wholesome dish that celebrates the natural sweetness of roasted carrots paired with creamy feta, herby couscous, and tangy yogurt sauce. It’s easy to prepare, vegetarian, and packed with flavor and texture. Ideal for meal prep, casual dinners, or sharing with guests as part of a mezze feast.
🛒 Ingredients
For the Roasted Carrots:
- 4–5 medium carrots, peeled and cut into thick batons
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Salt & pepper, to taste
For the Couscous Base:
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 tbsp olive oil
- ½ tsp salt
- Juice of ½ lemon
- 2 tbsp chopped parsley or mint (or both)
For the Lemon Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced or grated
- Salt to taste
- Optional: drizzle of olive oil and a sprinkle of sumac or za’atar
Toppings:
- ½ cup crumbled feta cheese
- ¼ cup pomegranate seeds (optional, for sweetness and crunch)
- 2 tbsp toasted pine nuts or slivered almonds (optional)
- Extra chopped herbs for garnish
- Optional: drizzle of pomegranate molasses or honey
🔪 Method & Instructions
1. Roast the Carrots
- Preheat your oven to 425°F (220°C).
- Toss the carrot batons in olive oil, cumin, paprika, coriander, salt, and pepper.
- Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender with slightly crisp edges.
2. Prepare the Couscous
- Place couscous in a bowl. Add olive oil, salt, and boiling water (or broth).
- Cover with a lid or plate and let sit for 5–10 minutes.
- Fluff with a fork, then mix in lemon juice and chopped herbs.
3. Make the Yogurt Sauce
- In a small bowl, whisk together Greek yogurt, lemon juice, garlic, and salt.
- Optionally, drizzle with olive oil and sprinkle sumac or za’atar for extra flavor.
4. Assemble the Mezze Bowl
- Start with a base of herbed couscous in each bowl.
- Add a generous scoop of roasted carrots.
- Spoon over some yogurt sauce.
- Top with crumbled feta, pomegranate seeds, and nuts.
- Finish with a drizzle of olive oil or pomegranate molasses, and sprinkle fresh herbs on top.
✅ Serving Suggestions
- Serve warm or at room temperature.
- Add falafel or grilled halloumi for extra protein.
- Pair with warm pita or flatbread on the side.
🥄 Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep yogurt sauce separate until ready to serve.