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.

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
  • 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
  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


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