Adapted from Harissa Roasted Carrots and Chickpeas Couscous Salad by Nuts About Greens

Ingredients

Roasted Carrots and Chickpeas:*

• 1 ¼ lbs carrots, sliced into chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 Tbsp avocado oil
• ½ tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 Tbsp harissa (I use Mina brand mild harissa)
• ½ tsp sea salt
• ¼ tsp black pepper

Couscous:

• 1 cup pearl couscous
• 1 Tbsp extra virgin olive oil
• ½ tsp sea salt
• 1 ½ cup water

Dressing:**

• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 Tbsp tahini
• 2 tsp pure maple syrup
• ¼ tsp sea salt
• 1-2 Tbsp water to thin
• couple twists of black pepper

Salad:

• 3 cups chopped kale (or more if desired)
• ½ lemon, juiced (about 1 ½ Tbsp)
• ½ cup golden raisins
• ½ cup feta cheese***
• ½ cup almonds, sliced

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Add the avocado oil, coriander, cumin, smoked paprika, harissa, salt, and pepper to a large bowl. Stir sauce, then add the carrots and chickpeas and toss until evenly coated. Dump carrots and chickpeas onto prepared baking sheet and bake for 30 minutes or until browned.

3. 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.

4. Make the dressing by combining all the ingredients under dressing in a small bowl or liquid measuring cup. Whisk until smooth and combined.

5. 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, 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!

Notes

*If the carrots and chickpeas are too strong, you can use half of the spices

**You can also buy Cava brand Lemon Herb Tahini dressing instead of making this dressing

***This recipe can be vegan if you want to use vegan feta