Curried Carrot, Date, and Couscous Salad

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SERVES:

Prep Time:

15 minutes

Cook Time:

20 minutes

If you're looking for a colourful and satisfying side, this Roasted Baby Carrot, Date and Couscous Salad recipe is bound to impress!

This vegetarian side salad recipe is like a Mediterranean holiday on a plate, with a cheeky dash of something unexpected! We’ve got all the usual suspects—lemony couscous, creamy yogurt, crunchy pistachios, and sweet dates—but then we throw in a little curry powder for a flavour twist that’ll surprise your taste buds. That's the Wonky way afterall!

We've used purple baby carrots, but this salad recipe is equally delicious with orange ones too.

Serve this colourful carrot dish alongside your favourite protein. We love to foray further into the Meditteranean experience and pair with roast lamb or grilled fish. You could also swap out the couscous for chickpeas for a vegetarian protein hit!

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_INGREDIENTS:

1 bunch of carrots (we’ve used purple!)
1 Tbsp curry powder
Olive oil
1 tsp honey
200g pearl couscous
Olive oil
Juice of ½ lemon
1 Tbsp dried parsley (or swap for fresh if you've got it!)
50g dates, chopped
2 Tbsp pistachios, chopped
Salt and pepper

Tip! You can easily adapt this recipe to use two bunches of baby carrots if you're serving a crowd.

‍Simply up the quantities to 1.5 Tbsp mild curry powder, 3 tsp honey, 300g pearl couscous and increase the garnishes as you see fit!

_{YOGURT DRESSING:}

¾ cup yogurt
2 cloves garlic, crushed
1 tsp olive oil
Salt and pepper

If you're using two carrot bunches, simply up the quantity of yogurt to 1 cup for extra creaminess!

_{INSTRUCTIONS:}

Prepare the pearl couscous according to the package instructions. Let it cool, then toss with lemon juice, a splash of olive oil, chopped dates, parsley, salt, and pepper. Set aside.
Scrub the carrots clean and remove the tops (before you toss these, check out our 3 tasty ways to use them up!)
Cut larger carrots in half lengthwise. If some carrots are thin, leave them whole. Toss the carrots in olive oil, curry powder, salt, and pepper. Roast at 180°C for 15-20 minutes, adjusting cooking time for smaller carrots. Once done, drizzle with honey and set aside.
Make the Yogurt Dressing: In a bowl mix yogurt, crushed garlic, olive oil, salt, and pepper until combined.
Assemble the Salad: Spread the yogurt dressing on the bottom of a serving platter, saving 2 tablespoons for garnish. Add the couscous on top, followed by the roasted carrots. Spoon the remaining yogurt dressing over the salad and sprinkle with chopped pistachios and fresh mint from the garden if you have some.

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