harissa couscous salad with roasted carrots & chickpeas 🧡 i love love loveee a grain-based salad and this one is a new favorite! RECIPE (vegan): *makes about 2-3 servings* for the roasted carrots & chickpeas: -1 lb carrots, peeled & sliced into thick pieces on a slight diagonal (i like using multicolored!) -1 can (15oz) chickpeas, drained -1 tbsp olive oil -salt + pepper for the harissa vinaigrette: -2 tbsp olive oil -2 tbsp lemon juice -1 tsp harissa (i used trader joe’s brand which is pretty spicy but if you use a milder one like Mina, feel free to add more) -1 tsp maple syrup (or honey) -1 small clove garlic, minced -salt to taste for the salad: -2 packed cups arugula -1 cup cooked & cooled pearl couscous (can definitely add more if you prefer!) -1/2 cup fresh chopped herbs (i did a mix of parsley and mint, but dill would be good too!) preheat oven to 425F. rub chickpeas dry between a dish towel or paper towel. discard any skins that come off. add chickpeas and carrots to a baking sheet. drizzle oil over top and season with salt and pepper. toss to coat and then spread out evenly so that nothing is overlapping. bake for 35 minutes, or until carrots are tender and chickpeas are slightly crispy. let cool slightly. meanwhile, add all harissa vinaigrette ingredients to a small jar or bowl and shake or stir to combine. then, add all salad ingredients, including the carrots and chickpeas to a large bowl. drizzle harissa vinaigrette on top and toss to combine. best eaten fresh but can be stored in the fridge for several hours. enjoy :) #harissa #couscous #grainbowl #healthysalads #veganrecipes #funsalads #roastedcarrots #roastedchickpeas #summerrecipes #summersalads #uniquesalads #healthydinnerideas