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Home » Popular » Salads » Roasted Carrot Couscous Salad

Roasted Carrot Couscous Salad

April 12, 20232 Comments

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Roasted Carrot Couscous Salad ~ Roasted carrots with pearl couscous and zesty gremolata made with fresh mint, parsley, lemon, and garlic. via @thiswifecooks

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!

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

Table of Contents

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  • Couscous with Carrots Recipe
  • Ingredients for Roasted Carrot Couscous Salad
  • How to Make Roasted Carrot Couscous Salad
  • Optional Add-Ins
  • More Salad Recipes You’ll Love!
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  • Roasted Carrot Couscous Salad
    • Ingredients
    • Instructions
    • Nutrition

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.

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

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

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

Follow This Wife Cooks on Instagram | Facebook | Pinterest

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

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
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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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Easter, make-ahead, Mother's Day, Salads, Side Dishes, Vegan, Vegetarian Tagged With: 30 minutes or less, dairy-free, Easter, make-ahead, Middle Eastern, Mother's Day, pasta, quick and easy, side dish, vegan, vegetarian

Previous Post: « Lemon Herb Green Peas
Next Post: Spinach Asparagus Frittata »

Reader Interactions

Comments

  1. Jess

    April 17, 2023 at 6:34 pm

    5 stars
    So delicious and easy to make!

    Reply
  2. nancy

    April 18, 2023 at 3:22 pm

    5 stars
    what a tasty and hearty salad with roasted carrots and pearl couscous . I love this for a good clean meal this week

    Reply
5 from 10 votes (8 ratings without comment)

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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