Harissa Roasted Carrots and Chickpeas Couscous Salad (vegan, healthy)
This harissa roasted carrots and chickpeas couscous salad is so flavorful, delicious, and satisfying. It’s packed with spices and has a simple lemon tahini dressing that ties it all together. This salad is perfect for meal prep or an easy lunch and dinner.
The carrots and chickpeas are roasted in a spicy harissa sauce that makes it so flavorful. It’s mildly spicy, depending on the brand of harissa you use. I used the Mina brand and it wasn’t very spicy. You can definitely add more harissa if you want it spicier.
I love the texture of the pearled couscous in this salad. It adds a nice chew and makes it more filling. If you are gluten-free, I think quinoa would be lovely in this too.
The simple lemon tahini dressing balances out the spicy and savory carrots and chickpeas. It’s easy to make and you can even double the recipe to keep on hand.
This couscous salad is so yummy and perfect for lunches or dinners. I just love a filling salad that actually tastes good and nourishes your body at the same time.
If you make this harissa roasted carrots and chickpeas couscous salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Harissa Roasted Carrots and Chickpeas Couscous Salad (vegan, healthy)
Ingredients
Roasted Carrots and Chickpeas
- 1.25 lb carrots, sliced into chunks
- 1 can chickpeas, rinsed and drained
- 2 Tbsp avocado oil
- 1/2 tsp coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 Tbsp harissa (I used the Mina brand)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Couscous
- 1 cup pearl couscous
- 1 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 1/2 cup water
Dressing
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp tahini
- 2 tsp pure maple syrup
- 1/4 tsp sea salt
- 1-2 Tbsp water to thin
- couple twists of black pepper
Salad
- 3 cups chopped kale
- 1/2 lemon
- 1/4 cup golden raisins
- 1/4 cup vegan feta
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place chopped carrots and chickpeas on the pan. In a small bowl, add the avocado oil, coriander, cumin, smoked paprika, harissa, salt, and pepper. Stir until well combined. Pour over the carrots and chickpeas. Mix until everything is evenly coated in the sauce. Bake for 30 minutes or until browned.
- While carrots and chickpeas are roasting, cook the couscous. In a medium saucepan on medium high heat, add the olive oil and couscous. Toast couscous in oil for 3 minutes, stirring frequently. Add the water and salt, stir, and bring to a boil. Simmer and cover for 15 min. Fluff couscous when done.
- Make the dressing by combining all the ingredients under dressing in a small bowl or liquid measuring cup. Whisk until smooth and combined.
- In a large salad bowl, add the kale and juice from half a lemon (if your lemon is small, you may need to add more). Massage the kale to soften. Add the cooked couscous, roasted carrots and chickpeas, golden raisins, vegan feta, and sliced almonds. Then pour the dressing all over the top. Mix the salad until everything is well combined. Taste and add more salt if needed. Enjoy!
