Curried Carrot, Date, and Couscous Salad

_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!

_{INSTRUCTIONS:}

1. 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.
2. Scrub the carrots clean and remove the tops (before you toss these, check out our 3 tasty ways to use them up!)
3. 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.
4. Make the Yogurt Dressing: In a bowl mix yogurt, crushed garlic, olive oil, salt, and pepper until combined.
5. 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.