This salad is the perfect fresh and healthy dish for a SoCal hot summer day. I love using lemon zest and lemon juice. It really elevates all the different flavors present in a good dish. Since I love a good bowl of grains, I swapped out my usual barley and farro for couscous and added one of my favorite cheeses for salads, feta.
Carrot and Feta Couscous Salad
Serves: 4-6 | Prep: 40 min | Cook time: 30 min + cool time
280g of couscous
25cl of chicken stock
4 carrots, cubed
Zest, grated and juice of one lemon
Zest, grated and juice of one orange
70g of dried figs, cut up
40g of walnuts
2 tbsp. of coriander, cut up
Salt and pepper
100g of feta marinated in oil
Zest of 1/4 a lemon, sliced
1 tbsp. of parsley
12.5 cl of water
1. Heat up the chicken stock in a small pot, bring to a boil. Remove from heat and let it sit at room temperature.
2. Prepare the sauce. Add all the ingredients in a little food processor and mix until smooth. Add salt and pepper.
3. Preheat the oven to 428°F (220°C) .
4. In a bowl, mix 2 tbsp. of olive oil with the cubed carrots and spread them out on parchment paper. Cook for about 20 min, turning them over halfway through, until tender and golden.
5. Remove from the oven and let them cool.
6. Add the couscous in a bowl and pour the chicken stock and 2 tbsp. of olive oil on top. Mix. Put plastic food wrap on top and let the couscous sit for 15 min, until it has fully absorbed the stock and olive oil.
7. Add the figs, carrots, orange and lemon zest and juice, walnuts, coriander and the last 2 tbsp. of olive oil. Finish with salt and pepper and the feta sauce.
Keeps for two days in the fridge.