Golden Couscous Salad with Roasted Carrots, Raisins and Fresh Herbs
Sweet roasted carrots, golden raisins, toasted almonds, and fresh herbs are folded into fluffy couscous with a bright orange-lemon dressing. Warm spices give this colorful salad a gentle depth of flavor, making it a fresh but seasonally appropriate side for early fall.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Why You’ll Love This Recipe
Roasting brings out the carrots’ natural sweetness.
Orange, lemon, and cumin create bold flavor without added salt.
Golden raisins and toasted almonds provide contrasting textures.
Fresh parsley and mint keep the salad bright and balanced.
It can be served warm or at room temperature.
Ingredients
For the Couscous Salad
1 pound carrots, peeled and cut diagonally into ¼-inch slices
1 tablespoon extra-virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1¼ cups plain couscous
1¼ cups water or No Salt Added vegetable broth
⅓ cup golden raisins
3 scallions, thinly sliced
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
⅓ cup sliced almonds, toasted
For the Orange-Lemon Dressing
2 tablespoons of freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated orange zest
3 tablespoons extra-virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
Instructions
1. Roast the Carrots
Preheat the oven to 425°F.
Place the carrots on a rimmed baking sheet. Add the olive oil, cumin, and black pepper and toss until evenly coated.
Spread the carrots in a single layer and roast for 20–25 minutes, turning once, until tender and lightly caramelized.
2. Prepare the Couscous
Place the couscous and golden raisins in a medium heatproof bowl.
Bring the water or No Salt Added vegetable broth to a boil. Pour it over the couscous, stir once and cover tightly.
Let stand for 5–7 minutes, or until the liquid is absorbed. Fluff thoroughly with a fork and allow it to cool slightly.
3. Make the Dressing
Whisk together the orange juice, lemon juice, orange zest, olive oil, cumin, and black pepper in a small bowl or glass measuring cup.
4. Assemble the Salad
Add the roasted carrots, scallions, parsley, and mint to the couscous.
Pour the dressing over the salad and toss gently until everything is evenly combined. Fold in most of the toasted almonds, reserving a few for the top.
5. Serve
Transfer the couscous salad to a serving bowl and scatter the reserved almonds over the top.
Serve warm or at room temperature.
Cook’s Note
Slice the carrots evenly so they roast at the same rate.
Check the couscous package directions, as some brands require slightly different instructions.
Toast the almonds in a dry skillet over medium-low heat, stirring frequently, until lightly golden and fragrant.
For a nut-free salad, omit the almonds or replace them with toasted unsalted pumpkin seeds.
Make Ahead
The couscous, roasted carrots, and dressing may be prepared separately up to 1 day ahead. Refrigerate them in airtight containers, then bring them to room temperature and assemble the salad with the herbs and almonds shortly before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Let the salad stand at room temperature briefly before serving and refresh it with a small squeeze of orange or lemon juice if needed.
Complete the Meal
Serve this golden couscous salad alongside Roasted Chicken with Honey Pan Sauce or Pork Chops with Sun-Dried Tomato Pan Sauce for a colorful, satisfying early-fall meal.