Roasted Carrot Couscous Salad ~
Roasted carrots tossed with pearl couscous and a zesty gremolata made with fresh mint, parsley, lemon, and garlic. Serve with Grilled Polenta or Lemon Pepper Tofu.
This versatile and crowd-pleasing dish can be served warm or at room temperature. Perfect for a variety of occasions from picnics to potlucks!
Couscous with Carrots Recipe
I like this recipe because it’s quick and easy to make and roasting carrots brings out a depth of flavor and sweetness that is just not present when they are eaten raw. It also gives the carrots a slightly caramelized exterior, which I love.
Then, when they’re added to the cooked pearl couscous, the result is a satisfying contrast in textures. But wait, there’s more! The finishing touch of tossing the carrots and couscous with fresh herbs adds a whole other layer of freshness, and a pretty pop of color as well, to the dish.
Ingredients for Roasted Carrot Couscous Salad
You will need:
- 2 tablespoons parsley, chopped
- 2 tablespoons mint, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon lemon zest, chopped
- 1 cup pearl couscous
- 3 teaspoons olive oil, divided
- 2 cups carrots, diced into 1/2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
How to Make Roasted Carrot Couscous Salad
STEP ONE: Preheat the oven to 400°F.
STEP TWO: In a small bowl, combine the parsley, mint, garlic, and lemon zest. Set aside.
STEP THREE: Cook the couscous according to package directions for al dente consistency. Drain in a fine mesh strainer and rinse with cold water. Transfer to a medium bowl, drizzle with 1 teaspoon of olive oil, and set aside.
STEP FOUR: In a separate medium bowl, toss the carrots with 2 teaspoons of olive oil, salt, and ground black pepper. Spread in a single layer on a roasting pan. Roast for 10 minutes, or until the carrots can be pierced with a fork but still retain a little crunch. (The best way to test that the carrots have reached your desired level of crisp-doneness is simply to eat one.)
STEP FIVE: Transfer the cooked carrots to the bowl with the couscous and stir to combine. Sprinkle in the parsley/mint mixture and gently toss to distribute throughout. Adjust seasoning to taste and serve.
Optional Add-Ins
The beauty of this dish is its simplicity and versatility. Here are some of my favorite ingredients to add when I want to bulk up this salad for taking it from a side dish to the main event:
- Baked Pesto Tofu
- Chickpeas, also known as garbanzo beans
- Arugula
- Crumbled VeganFeta Cheese
More Salad Recipes You’ll Love!
- Dill Cucumber Salad
- Garbanzo Bean and Feta Salad
- Herbed Couscous and Tofu Salad
- Balsamic Green Bean Salad
- Italian Rice Salad
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Roasted Carrot Couscous Salad
Ingredients
- 2 tablespoons parsley chopped
- 2 tablespoons mint chopped
- 1 teaspoon garlic minced
- 1 teaspoon lemon zest chopped
- 1 cup pearl couscous
- 3 teaspoons olive oil divided
- 2 cups carrots diced into 1/2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the parsley, mint, garlic, and lemon zest. Set aside.
- Cook the couscous according to package directions for al dente consistency. Drain in a fine mesh strainer and rinse with cold water. Transfer to a medium bowl, drizzle with 1 teaspoon of olive oil, and set aside.
- In a separate medium bowl, toss the carrots with 2 teaspoons of olive oil, salt, and ground black pepper. Spread in a single layer on a roasting pan. Roast for 10 minutes, or until the carrots can be pierced with a fork but still retain a little crunch. (The best way to test that the carrots have reached your desired level of crisp-doneness is simply to eat one.)
- Transfer the cooked carrots to the bowl with the couscous and stir to combine. Sprinkle in the parsley/mint mixture and gently toss to distribute throughout. Adjust seasoning to taste and serve.
Jess
So delicious and easy to make!
nancy
what a tasty and hearty salad with roasted carrots and pearl couscous . I love this for a good clean meal this week