1. Preheat oven to 400F.

While the oven preheats, prepare 6-8 carrots.

Cut the carrots into 2-3 inch strips, no more than 1/2 inch thick. I usually wash my carrots well and don’t bother with peeling them. Lay them out on a baking sheet lined with aluminum foil. Spray them down (or toss them) in olive oil. Dust with salt.

2. Roast the carrots for 25-30 minutes, until they are soft and browning.

They’re done when they look like this:

3. While the carrots roast . . .

Prepare the rest of the dish:

• Begin heating up 2 cups chicken (or vegetable) stock over medium high heat; then
• Chop the 3 ounces of fresh spinach and set aside; then
• Slice the 1/3 cup red onion as thinly as possible. Sprinkle it with about 2 tablespoons of lemon juice and set aside; then
• Cube the feta cheese, aiming for 1/2 inch by 1/2 inch cubes. Add these to the red onion; then
• Chop the fresh herbs. Add these to the feta cheese and onion and set aside.

By now, the chicken (or vegetable) stock should be boiling.

4. Cook the couscous and currants for 8-10 minutes.

Add the 1 cup of couscous and 2 tablespoons of dried currants to the boiling stock. Cook uncovered at a low boil. After 10 minutes, most, but not all, of the stock should have been absorbed. When it’s done, it should look like this:

5. Stir in the chopped spinach until wilted.

6. Finish the dish.

Put it in a serving bowl. Mix in the 2 tablespoons of lemon juice.

Top it with the onion/feta/herb mixture and the roasted carrots.

7. Enjoy!