Moroccan Couscous And Smokey Paprika Honey Roasted Carrot Salad Recipes

MOROCCAN COUSCOUS SALAD

Steps:

• Preheat oven to 450 degrees F.
• Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
• Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
• Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
• In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

MOROCCAN COUSCOUS AND SMOKEY-PAPRIKA HONEY ROASTED CARROT SALAD

Steps:

• Preheat oven to 375°F Place the carrots, honey, cinnamon, sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture. Cook in the oven for 20 minutes, stir in garbanzo beans and cook an additional 5 minutes.
• While the carrots are roasting, prepare the couscous by adding to the boiling hot vegetable stock. Stir well and fluff after about 15 minutes.
• Right before the carrots are done roast the sesame seeds quickly in a frying pan. Be careful they don't burn!
• Combine the carrots and couscous, lemon juice, date quarters, toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste. After seasoned just right, add in the cilantro and serve in a bowl warm.