Roasted Carrots with Carrot Top Couscous

Ingredients

• For the carrot top pesto:
• 1 large bunch carrot top greens, leaves removed
• 1/4 cup fresh mint leaves, packed
• 2 large garlic cloves
• Juice of 1 lemon
• 1/4 cup roasted pistachios
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 2/3 cup extra-virgin olive oil
• For the bowls:
• 1 large bunch carrots, peeled, sliced
• 1 medium yellow onion, thinly sliced
• 15-ounce can chickpeas, drained, rinsed
• 2 Tbsp. olive oil
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 1/2 cups couscous, dry
• 3/4 cup golden raisins
• 4 ounces crumbled feta cheese
• Chopped pistachios, optional