Miso Butter Couscous with Roasted Carrots

Fluffy couscous and caramelized carrots get a savory miso butter finish for an easy side dish.

Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (154 reviews)

Ingredients

• 8 oz baby carrots, halved lengthwise
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1 cup pearl couscous
• 1 1/2 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp white miso
• 1 tsp fresh lemon juice
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Black pepper

Instructions

1. Heat the oven to 425 F and toss the carrots with olive oil, salt, and black pepper on a baking sheet.
2. Roast the carrots for 15 to 18 minutes, turning once, until browned at the edges and tender.
3. Meanwhile, toast the pearl couscous in a saucepan over medium heat for 2 minutes, stirring until lightly golden.
4. Add the broth, bring to a simmer, cover, and cook for 10 minutes until the couscous is tender.
5. Melt the butter in the warm saucepan, whisk in the miso and lemon juice, and fold the carrots through the couscous.
6. Top with scallions and sesame seeds, then serve warm with extra black pepper.

Chef Tips

• Use regular couscous for a faster version, following the package liquid ratio.
• White miso is mild, so red miso works too if you like a deeper flavor.
• Add a handful of baby spinach while the couscous is hot to wilt it gently.
• Keep the broth low sodium because miso and butter bring plenty of seasoning.

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