Harissa Roasted Carrot Salad with Couscous Recipe - Forks Over Knives

Name: Harissa Roasted Carrot Salad with Couscous Recipe - Forks Over Knives
Ingredients: 1 15-oz. can no-salt-added chickpeas, drained and liquid (aquafaba) reserved; ¼ cup + 1 tablespoon lemon juice; 2 teaspoons lemon zest; 2 teaspoons chopped fresh thyme; 1 teaspoon coarse ground mustard; 2 teaspoons ground cumin; 1½ lb. multicolor carrots, peeled and trimmed (cut large carrots in half lengthwise); 1 tablespoon harissa spice blend (not oil-based paste); 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; 1½ cups dry whole wheat couscous; ⅓ cup chopped dates; Sea salt and freshly ground black pepper, to taste; 6 cups shredded red cabbage; 4 scallions, sliced; ½ cup pomegranate seeds

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This harissa roasted carrot salad features tender couscous and chickpeas, juicy pomegranate seeds, and a tasty lemony dressing. Get the recipe!

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Ingredients

1 15-oz. can no-salt-added chickpeas, drained and liquid (aquafaba) reserved
¼ cup + 1 tablespoon lemon juice
2 teaspoons lemon zest
2 teaspoons chopped fresh thyme
1 teaspoon coarse ground mustard
2 teaspoons ground cumin
1½ lb. multicolor carrots, peeled and trimmed (cut large carrots in half lengthwise)
1 tablespoon harissa spice blend (not oil-based paste)
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1½ cups dry whole wheat couscous
⅓ cup chopped dates
Sea salt and freshly ground black pepper, to taste
6 cups shredded red cabbage
4 scallions, sliced
½ cup pomegranate seeds