I am at peace when I know there is a big, tasty salad in the fridge. This salad will hold up well for days and is great for lunch or served as a side for dinner.
Ingredients
10 medium Carrots, diagonally sliced about ¼ in. thick
1 large Red Onion, thinly sliced
Olive Oil
1⅓ c. Couscous
¼ c. chopped Oil-Cured Black Olives
½ c. sliced Almonds
½ c. Plain Greek Yogurt
zest of 1 Orange
½ tsp. Red Pepper Flakes
2 tsp. White Wine Vinegar
½ c. chopped Fresh Mint
½ c. chopped Italian Parsley
Instructions
Preheat oven to 400°. Lightly coat the carrots and red onions in olive oil, season with salt and pepper. Roast until the carrots are just tender and the onions are browned in spots, 20-25 minutes.
Meanwhile, cook the couscous. Bring 2 c. water with a pinch of salt and 1 Tbsp. of olive oil to a boil. Stir in the couscous, remove from heat, cover, and let stand for 7 minutes. Fluff with a fork and transfer to a large salad bowl.
Toss the couscous with the almonds, yogurt, orange zest, red pepper flakes, and vinegar. Add the roasted vegetables and herbs and toss. Season, if necessary, with salt and additional red pepper.
Notes
This couscous salad is good served warm when it is first made or straight from the fridge later in the week.
Recipe by strawberryplum at http://www.strawberryplum.com/couscous-salad-with-roasted-carrots-mint-olives/