Roasted Carrot and Feta Couscous Salad

• 1 cup couscous
• 1 cup boiling water
• 1 tablespoon olive oil
• 1 pound carrots, peeled and sliced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• Optional: toasted pine nuts for garnish

Steps

1. 1 Preheat oven to 400°F. Toss carrots with 1 tablespoon olive oil, thyme, salt, and pepper. Roast for 20-25 minutes until tender.
2. 2 Meanwhile, pour boiling water over couscous in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. 3 Whisk together lemon juice and 1 tablespoon olive oil in a small bowl.
4. 4 Combine roasted carrots and couscous in a large bowl. Drizzle with lemon dressing and toss gently.
5. 5 Stir in feta and parsley. Season to taste with salt and pepper.
6. 6 Serve warm or at room temperature, garnished with pine nuts if desired.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add chickpeas for extra protein.
• Swap feta for goat cheese for a tangier flavor.

Substitutions

• Use quinoa instead of couscous for a gluten-free option.
• Substitute tahini for olive oil in the dressing for richness.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A refreshing cucumber and mint yogurt sauce.

Nutrition

Tips

• For extra flavor, toast the pine nuts in a dry skillet before garnishing.
• Add some arugula for a peppery kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold.

Freezing: Not recommended due to texture changes in the couscous and feta.

Serving Suggestions

• Pair with grilled chicken or falafel for a hearty meal.
• Serve with warm pita bread.

FAQ