Description
A vibrant Mediterranean salad featuring caramelized roasted carrots and chickpeas, nutty couscous, and a bright lemon-honey dressing. Quick, healthy, and adaptable as a main or side dish.
Ingredients
1 cup couscous
1 tbsp olive oil
3 large carrots, peeled and cut into 1/2-inch chunks
1 can chickpeas (15 oz), drained and rinsed
1/4 cup olive oil
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Zest and juice of 1 lemon (about 2 tbsp juice)
2 tbsp honey
2 tbsp olive oil (for dressing)
1 tbsp red wine vinegar
Plenty of fresh coriander or parsley, chopped (optional garnish)
Instructions
Preheat oven to 200°C (400°F)
Toss carrots and chickpeas with 1/4 cup olive oil, garlic, cumin, paprika, salt, and pepper
Spread on a baking sheet and roast for 20–25 minutes until golden and slightly crispy
Cook couscous: Boil 2 cups water, add 1 tbsp oil, stir in couscous, cover, and let sit 5 minutes until tender
In a small bowl, whisk lemon zest, lemon juice, honey, 2 tbsp olive oil, and red wine vinegar to make dressing
Chop roasted carrots and chickpeas, then combine with couscous in a large bowl
Pour dressing over the mixture and toss to coat evenly
Adjust seasoning and garnish with coriander or parsley
Notes
For a dietary swap, use quinoa or brown rice instead of couscous
Add cherry tomatoes or avocado for extra freshness
Dress the salad 20 minutes before serving to let flavors meld
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving (1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg