While you might call this salad a side dish, it deserves to be the main attraction. It’s a sumptuous platter composed of roasted carrots, baby arugula and bright herbs scattered over a bed of toasted pearl couscous (also known as Israeli couscous). Each component is given respect.
The extra step of toasting the couscous lends a golden, nutty flavor to the bowl, which ripples with spice. The natural sweetness of the carrots is amplified by roasting the roots to crisp tenderness. Wisps of baby arugula weave throughout the salad, adding a peppery bite, and an herbaceous shower of garden herbs adds leafy freshness.
If possible, use rainbow carrots to add more color to the salad. Make sure the carrots are even in thickness, so they will cook at the same rate. You can halve them lengthwise or cut them in half crosswise on the diagonal. Many herbs will work in this salad, such as dill, chervil, mint, parsley and cilantro. Use what you like.
Roasted Carrot Salad With Arugula and Pearl Couscous
Serves 4 to 6
INGREDIENTS
Extra-virgin olive oil
1 cup Israeli (pearl) couscous
1½ cups water
Kosher salt
1 clove garlic, grated
1 small red jalapeno pepper, minced (or 1/4 teaspoon cayenne pepper) — optional
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 to 1½ pounds thin rainbow carrots, ends trimmed, peeled
Freshly ground black pepper
4 cups baby arugula
1/2 lemon, plus wedges for serving
1/3 cup chopped herbs, such as parsley, cilantro, dill, mint, chervil
2 to 3 tablespoons toasted pine nuts
DIRECTIONS
Heat 1 tablespoon oil in a skillet. Add the couscous and toast over medium heat until golden, 1 to 2 minutes, stirring frequently. Add the water and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the liquid is absorbed and the couscous is tender, about 10 minutes.
Transfer the couscous to a bowl. Drizzle with a little oil if sticky, then add the garlic, jalapeno or cayenne pepper (if using), the lemon juice, 1 teaspoon lemon zest, cumin and coriander. Let stand at room temperature while you roast the carrots.
Heat the oven to 425 degrees.
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Place the carrots in a large bowl. Lightly drizzle with oil and season with salt and black pepper. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp-tender, about 20 minutes, depending on thickness. Remove and cool to room temperature.
Scatter the arugula on a serving platter or in a wide, shallow serving bowl. Spoon the couscous over and around the arugula. Arrange the carrots on top. Squeeze half a lemon over the salad, then sprinkle the herbs, pine nuts and remaining lemon zest over the salad.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.
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