Roasted Carrot and Israeli Couscous Salad with a Sultana and Caper Dressing

Carrots develop a lovely nutty flavour when roasted and stand up well to the gutsy flavours in this dressing. The bean combo adds crunch while the feta lends a creamy, salty texture.

Ingredients
serves 4
takes around 30 minutes

• 600 grams carrots, peeled & cut into thick batons
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 cup Israeli couscous
• 250 gram packet crunchy bean combo
• 2 spring onions, thinly sliced
• small handful fresh mint, roughly chopped
• 100 grams feta, crumbled

Dressing

• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp smoked paprika
• 1 tsp honey
• 2 cloves garlic, crushed
• pinch chilli flakes
• 2 tbsp capers, roughly chopped
• 4 tbsp sultanas, roughly chopped
• sea salt & freshly ground pepper

Method

1. Carrots: toss the carrots with olive oil, cumin, salt & pepper and place on a baking tray. Roast for 20 minutes or until tender & golden. Set aside.
2. Couscous: cook the couscous in plenty of boiling salted water for about 10 minutes or until tender. Drain & refresh under cold water then drain again. Toss with a little olive oil and set aside.
3. Dressing: whisk the oil, vinegar, paprika, honey, garlic & chilli in a bowl, season then stir in capers & sultanas.
4. To serve: put the couscous, carrots, bean combo, spring onions & mint in a large serving bowl and toss with the dressing. Add the feta and gently combine. Bon appetit!  

 
From Dish Magazine