Roasted beets and carrots with couscous, sunflower seeds, citrus, and feta from Six Seasons: A New Way with Vegetables (page 283) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • RachelHiltzgerr on March 11, 2026

    Really tasty. Definitely on the sweet side but nice and hearty. I used quinoa instead of couscous.

  • erica_e80ss1 on January 19, 2026

    Used what I had and it was terrific! No carrots so I used green beans, no sunflower seeds so I used pistachios, an subbed quinoa to make it GF for a friend. Worked beautifully, I will for sure make this again!

  • nicolepellegrini on February 17, 2025

    I used pearled couscous and substituted goat cheese for feta, and also roasted the garlic with the root vegetables to make sure it cooked thoroughly and sweetened a bit. Liked this a lot (and so did the husband!) Everything turned bubblegum pink from the beets so I don't know that it really matters using rainbow vs. regular carrots, here, at least visually.

  • michalow on December 27, 2024

    I liked this a lot. I cooked all the couscous but used only about half, so it provided a nice textural contrast without becoming a couscous salad. The salad was so much better after a day in the fridge that I kind of regretted eating so much of it immediately after preparing it!

  • MariaSwe on December 08, 2024

    Very nice. The roasting took longer than stated. I used maybe 1/4 tsp chile flakes because mine seem to be very hot. First time using israeli couscous and I liked it a lot. I served this for lunch and thought the recipe made three generous servings.

  • clkandel on November 22, 2021

    A great side. Love that it can be made in advance and served at room temp.

  • puddlemere on January 30, 2019

    Very good. I skipped roasting the onion and instead sauteed some diced shallot and the garlic a little before adding the couscous to cook. The vinaigrette was delicious--I didn't have any oranges so I only used lemon and lime.

  • meggan on October 03, 2018

    Tasty! I forgot the sunflower seeds (or rather I couldn't find them) and it was still fine. I should have rinsed the couscous after I cooked it as it was a little starchy.

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