Warm CousCous Salad with Harissa Roasted Carrots | Vegan
How can you not like couscous. This -often confused for a grain- tiny pasta is made out of small steamed balls of semolina flour. It’s one of the easiest, fastest and most versatile side dishes you could make. You can have it with stews, with saucy dishes or in salads and you can flavor it in million different ways.
This recipe might not look too fancy but I promise you it is full of flavor! You only need a few pantry ingredients and less than 45 minutes to prepare. You just need a little prepping with chopping your vegetables, roasting your carrots and cooking your couscous and then you toss everything in a bowl, mix and serve.
What makes this warm salad so flavorful is cooking your couscous with the broth, butter and olive oil so on its own it tastes great. Also the spice! This salad has a nice spice to it! You will want to coat your carrot slices with a good teaspoon of Harissa and roast them for 30 minutes. I used Harissa paste for this recipe, which is made out of chili peppers but also contains garlic, cumin and coriander. Get ready for some great layers of flavor and spice!
Last this salad is herby. You want to add a good amount of fresh chopped parsley and finely minced fresh garlic. Then when you mix everything you can serve as is or add a little lemon juice or ground black pepper!
I used Moroccan couscous for this recipe which is the smaller kind but you could also use Israeli couscous. Also you can modify this recipe by adding more Harissa if you like things more spicy.
So there you have it! Perfect lunch!
Warm Couscous Salad with Harissa Roasted Carrots
A warm, light and spicy salad with couscous, Harissa coated roasted carrots and fresh herbs
Ingredients-1/2 cup couscous
-1 1/2 cups water
-1 tsp vegetable broth
-1/2 tsp olive oil
-1/2 tsp vegan butter
-1 big carrot, sliced in half, then cut into 1 inch slices
-1 tsp Harissa paste
-1 clove garlic
-bunch of fresh parsley, chopped
- Preheat your oven at 350 degrees. In a bowl mix your carrots and Harissa paste until the carrots are evenly coated. Roast them for 30 minutes.
- While your carrots are cooking, prepare your couscous. In a small saucepan add the water, broth, oil and butter to a boil. Add your couscous, remove from heat and let steam for 5 minutes with the lid on.
- Remove carrots from oven and chop them in smaller pieces (optional). Fluff your couscous with the fork and add it in a bowl. Add the minced garlic, carrots and parsley and some olive oil or some lemon juice and black pepper. Mix and serve.