Moroccan Couscous And Smokey Paprika Honey Roasted Carrot Salad Recipes

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MOROCCAN COUSCOUS SALAD



Moroccan Couscous Salad image

This easy and flavor-packed Moroccan Couscous Salad is vibrant, colorful, and fresh. Made with tender couscous, roasted veggies, chickpeas, raisins, carrots, parsley, almonds, and a delicious cumin and coriander spiced dressing.

Provided by Tania

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 22

1 1/2 cups couscous ((not Israeli couscous))
1 tablespoon olive oil
1 3/4 cups chicken or vegetable broth
1/2 teaspoon ground turmeric
1/2 cup raisins
1 red bell pepper, diced
2 cups diced eggplant
1 small red onion, diced
1 medium zucchini, diced
4 cloves garlic, minced
Olive oil
Salt and pepper
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 medium carrots, grated ((use a box grater))
1 can (14 oz) chickpeas, drained and peeled ((see note below))
1/2 cup chopped Italian parsley, plus more if desired
1/2 cup slivered almonds

Steps:

  • Preheat oven to 450 degrees F.
  • Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
  • Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
  • Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
  • In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

MOROCCAN COUSCOUS AND SMOKEY-PAPRIKA HONEY ROASTED CARROT SALAD



Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad image

This is a meal in and of itself, made heartier by adding lean grilled chicken breast cut into bite sized pieces. This is the first time I used smokey sweet paprika and thoroughly enjoyed it. It is a recipe adapted from a vegetarian friend of mine who knew I was looking for healthier fare to cook for my P90X diet.

Provided by Ian Magary

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb carrot (cut on the diagonal in 1/2' pieces)
2 tablespoons extra virgin olive oil
2 tablespoons honey
1/2 teaspoon cinnamon
1/2 teaspoon sweet smokey paprika
1 (4 ounce) package feta cheese (crumbled) or 1 (4 ounce) package goat cheese (crumbled)
8 -10 large medjool dates (seeds removed and quartered on the long axis)
1 (14 ounce) can garbanzo beans (drained)
1 cup couscous
1 1/4 cups vegetable stock
1 lemon (reserved for juice)
1 tablespoon white sesame seeds
1 tablespoon black sesame seed
3/4 cup fresh cilantro leaves (chopped)
sea salt
black pepper

Steps:

  • Preheat oven to 375°F Place the carrots, honey, cinnamon, sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture. Cook in the oven for 20 minutes, stir in garbanzo beans and cook an additional 5 minutes.
  • While the carrots are roasting, prepare the couscous by adding to the boiling hot vegetable stock. Stir well and fluff after about 15 minutes.
  • Right before the carrots are done roast the sesame seeds quickly in a frying pan. Be careful they don't burn!
  • Combine the carrots and couscous, lemon juice, date quarters, toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste. After seasoned just right, add in the cilantro and serve in a bowl warm.

Nutrition Facts : Calories 578.5, Fat 17.3, SaturatedFat 6, Cholesterol 26.8, Sodium 718.6, Carbohydrate 93.6, Fiber 13.2, Sugar 25.6, Protein 17.4

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