Moroccan Carrot Salad
Moroccan Carrot Salad brings bold flavors with roasted spiced carrots, chickpeas, garlicky couscous, and a zesty citrus dressing—pure deliciousness in every bite!
Servings: 6 servings
Cost: $12.12
Equipment
- 2 Large sheet pan (15" x 21")
Ingredients
Seasoning Mix
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Veggies, Chickpeas, and Couscous
- 2 (15-ounce) cans chickpeas drained and rinsed
- 1-1/3 pounds carrots 4 to 6 large carrots, sliced into 1/2-inch thick rounds
- 1/4 cup olive oil divided
- 2 (4.7-ounce) packages Pearled Couscous Mix I use one made by Near East, roasted garlic and olive oil flavored
Dressing
- 1/4 cup olive oil
- 1 large lemon
- 1 large orange
- 1-1/2 tablespoon honey
Salad Toppings
- Honey roasted almonds
- Dried currants
- Fresh herbs as desired; I like fresh parsley and mint
- A few handfuls fresh arugula optional
Instructions
Veggies, Chickpeas, and Couscous
- Preheat oven to 400°F. Position oven racks to the middle two positions. Toss together the seasonings: chili powder, cumin, ground turmeric, garam masala, salt, ground cinnamon, and cayenne pepper in a small bowl. Stir to combine.
- On a large sheet pan, spread out (in an even layer, avoid overlapping) the drained, rinsed, and completely dried chickpeas. Add 2 tablespoons oil and 1 tablespoon of the seasoning mix. Toss to coat.
- Peel carrots and slice into 1/2-inch rounds (cut large rounds in half to form moons). On another large tray, spread out (in an even layer to avoid overlapping) the cut carrots. Add 2 tablespoons oil and 1 tablespoon of the seasoning mix. Toss to coat.
- Place carrots on the higher oven rack and chickpeas on the rack directly below. Roast for 15 minutes, then remove both trays, stir/flip chickpeas and carrots, and return to the oven for another 12–18 minutes or until carrots are crisp-tender and chickpeas roasted. Remove and set aside.
- While veggies are roasting, prepare couscous according to package directions.
Dressing
- Zest and juice lemon and orange to get 1 teaspoon lemon zest, 1/2 teaspoon orange zest, 3 tablespoons lemon juice, and 1/4 cup orange juice. Add these in a mason jar with the olive oil, honey, and 1 tablespoon seasoning mix. Add any leftover seasoning mix to the cooked couscous. Seal the jar and shake dressing to combine. Taste and add additional salt if needed.
- To serve: Add couscous to a large bowl. Top with roasted carrots and chickpeas. Toss with dressing (see note 1), almonds, and currants. Add fresh herbs and/or arugula to desired preference and enjoy!
Notes
Note 1: Only add dressing, almonds, currants, and fresh herbs to the salad that will be eaten that same day. This salad doesn’t sit well after it’s been dressed.
Meal Prep: See blog post for meal prepping instructions.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate to prevent the salad from getting soggy.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 88g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Sodium: 88mg | Potassium: 925mg | Fiber: 17g | Sugar: 19g | Vitamin A: 16982IU | Vitamin C: 34mg | Calcium: 152mg | Iron: 7mg