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ROASTED CARROT, CHICKPEA & COUSCOUS SALAD WITH FRESH HERBS

By Delicious Recipes!Posted on
ROASTED CARROT, CHICKPEA & COUSCOUS SALAD WITH FRESH HERBS

ROASTED CARROT, CHICKPEA & COUSCOUS SALAD WITH FRESH HERBS

A flavorful and textured side salad combining tender roasted carrots, crispy roasted chickpeas, and fluffy couscous, brightened with fresh parsley and coriander. Perfect as a light vegan dish or a refreshing accompaniment to grilled chicken or lamb.

πŸ₯£ Ingredients

  • 250 g cooked chickpeas, drained
  • 400 g carrots (about 3 large)
  • 200 g fine couscous
  • 1 bunch fresh parsley, finely chopped
  • 2 tbsp lemon juice
  • 3.5 tbsp neutral oil (e.g., sunflower or canola)
  • 3 tsp ground coriander seeds (divided)
  • 1/2 tsp sweet paprika
  • Salt, freshly ground black pepper, chili to taste

Instructions

  1. Prepare the Carrots
  • Cut carrots into finger-thick sticks (about the width of a pinky).
  • Toss with salt, black pepper, 1 tsp ground coriander, and Β½ tbsp oil. Mix well and adjust seasoning to taste.
  1. Prepare the Chickpeas
  • Drain chickpeas thoroughly.
  • Toss with salt, black pepper, chili, paprika, 2 tsp ground coriander, and 1 tbsp oil. Mix thoroughly and season to taste.
  1. Roast the Vegetables
  • Spread carrots on one half of a baking tray lined with parchment paper.
  • Spread chickpeas on the other half.
  • Roast at 220Β°C (428Β°F) for 25 minutes, checking after 15 minutes.
  • Remove when carrots are fully cooked and chickpeas are slightly crispy.
  1. Cook the Couscous
  • In a dry skillet over medium heat, toast couscous until lightly browned in spots (no need for even browning).
  • Transfer to a bowl, season with salt, and pour 250 ml boiling water over.
  • Cover and let sit for at least 10 minutes.
  • Fluff with a fork and adjust salt if needed.
  1. Assemble the Salad
  • When roasted veggies and couscous have cooled, combine all in a large bowl.
  • Add chopped parsley and mix well.
  • Stir in lemon juice and remaining 2 tbsp oil. Mix again.

Serving Suggestions

Serve this vibrant salad as a refreshing side with grilled meats or as a satisfying vegan main during fasting periods.

πŸ’‘ Tips

  • Roasting chickpeas until slightly crispy adds a delightful crunch resembling croutons.
  • Toasting couscous brings out a nutty flavor and improves texture.
  • Adjust chili and lemon juice to your heat and acidity preferences.
  • Fresh parsley and coriander provide essential brightness and freshness.

πŸ“ Final Thoughts

This roasted carrot, chickpea, and couscous salad offers a delicious combination of textures and flavors, balancing warmth, crunch, and fresh herbal notes for a wholesome and versatile dish.