|Preparation||Cooking||Start to finish|
|34 min.||40 min.||1 hour 14 min.|
|1||Preheat the oven to 360°F (180°C).|
Prepare 1 kg 500 g carrots.
|2||Cut into 1/2 inch (1 cm) chunks.|
|3||Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons herbes de Provence, salt and pepper.|
|4||Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.|
|5||Take the dish over to near the oven, then add vegetable stock to the level of the carrots.|
|6||Cook for about 40 minutes, until the carrots are meltingly soft.|
If, towards the end of cooking, the carrots are not yet soft and the liquid has dried up, add more stock and return to the oven for a while longer.
|7||Prepare the couscous using the instructions on the packet.|
|8||Serve the carrots on a bed of couscous.|