Roasted Carrot Couscous Salad

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
• Baharat Chickpea Couscous
• 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

Roasted carrots with pearl couscous and zesty gremolata made with fresh mint, parsley, lemon, and garlic.

5 from 10 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Indian, Mediterranean, Middle Eastern

Keyword: 30 minutes or less, dairy free, main dishes, roasted vegetables, side dish, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 145kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

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.

Nutrition

Calories: 145kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 131mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7312IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

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