Roasted Veggie Couscous with Garlic Creme Fraiche

Name: Roasted Veggie Couscous with Garlic Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces, weight Couscous; 1 cup Boiling Water; 1 Tablespoon Softened Butter; 2 pounds Carrots (or A Pie Pumpkin Or A Butternut Squash), Peeled And Chopped; 1 pound Roma Or Cherry Tomatoes, Whole; 4 Tablespoons Olive Oil, Just Enough For Drizzling; 1/2 teaspoons Garlic Salt, to taste; Salt And Pepper, to taste; 1/2 pounds White Mushrooms, Sliced; 2 teaspoons Dried Basil Flakes; 1 Tablespoon Butter; 1/4 cups Creme Fraiche; 3 Tablespoons Milk, Or To Desired Consistency; ⅛ teaspoons Crushed Red Pepper Flakes, Or To Taste; 1/2 teaspoons Garlic Salt, Or To Taste; 1/2 teaspoons Freshly Cracked Black Pepper, Or To Taste

Servings: persons

9 ounces, weight Couscous
1 cup Boiling Water
1 Tablespoon Softened Butter
2 pounds Carrots (or A Pie Pumpkin Or A Butternut Squash), Peeled And Chopped
1 pound Roma Or Cherry Tomatoes, Whole
4 Tablespoons Olive Oil, Just Enough For Drizzling
1/2 teaspoons Garlic Salt, to taste
Salt And Pepper, to taste
1/2 pounds White Mushrooms, Sliced
2 teaspoons Dried Basil Flakes
1 Tablespoon Butter
1/4 cups Creme Fraiche
3 Tablespoons Milk, Or To Desired Consistency
⅛ teaspoons Crushed Red Pepper Flakes, Or To Taste
1/2 teaspoons Garlic Salt, Or To Taste
1/2 teaspoons Freshly Cracked Black Pepper, Or To Taste

1
I really love this dish with roasted pumpkin, but I needed to use carrots this time and it was still so delicious!
2
Use whatever you have on hand, even a butternut squash.
3
Place the cut up carrots in a large baking dish.
4
Drizzle them with some olive oil, toss them around to coat them evenly, and sprinkle with some salt and freshly cracked black pepper.
5
Roast them at 450F (230C) for about 45 minutes.
6
Put the creme fraiche in a small bowl.
7
Stir in enough milk to make it a little runny.
8
Season with garlic salt, black pepper and just a tiny pinch of crushed red pepper flakes.
9
You want it pretty garlicky!
10
Store in the refrigerator until the meal is ready.
11
After the 45 minutes is up, take the carrots out, add the roma tomatoes and toss them around.
12
Place back in the oven for another 15 to 20 minutes until everything is tender and the tomatoes have shriveled up a bit.
13
After the tomatoes have gone in, boil the water.
14
Turn off the heat and pour in the couscous.
15
Let it sit for 8 minutes with the lid on, then add a tablespoon of softened butter and fluff with a fork.
16
Put the lid back on to keep it warm.
17
Drizzle a little bit of olive oil on the sliced mushrooms.
18
Melt 1 tablespoon butter in a skillet over low heat.
19
Add the dried basil and sliced mushrooms.
20
Stir to coat and cook until tender.
21
Serve the roasted veggies and mushrooms on a bed of couscous and drizzle with the garlic creme fraiche.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 9 ounces, weight Couscous, 1 cup Boiling Water, 1 Tablespoon Softened Butter, 2 pounds Carrots (or A Pie Pumpkin Or A Butternut Squash), Peeled And Chopped, and more.

Yes, Roasted Veggie Couscous with Garlic Creme Fraiche falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!