This salad combines fluffy couscous with a generous amount of grated carrot. Raisins add sweetness, sliced almonds add crunch, and a lemon-yogurt dressing brings the ingredients together. Orange carrots work well; rainbow carrots add color but may tint the couscous.
Makes approximately four to six main-course servings or eight to twelve side portions.
Ingredients
Couscous and dressing
- 285 g dry couscous
- ½ cup fresh lemon juice
- 1 tablespoon plus 1 teaspoon brown sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground turmeric
- ¼ cup plain yogurt, full-fat or reduced-fat
- 3 tablespoons extra-virgin olive oil
Salad
- 675 g carrots, peeled and trimmed
- ¾ cup raisins
- ½ cup toasted sliced almonds
- ½ cup thinly sliced scallions
- ½ cup finely chopped fresh mint, parsley or a mixture
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Fine sea salt, to taste
Standard couscous contains wheat, yogurt contains milk, and almonds are tree nuts. Check your ingredient labels if you are preparing the salad for someone with an allergy.
Method
- Prepare the couscous. Cook or hydrate it according to its package directions. The source leaves the cooking liquid and time to the product instructions, so follow the couscous you have. Fluff with a fork and allow it to cool for the salad.
- Whisk the dressing. Combine the lemon juice, brown sugar, measured salt, turmeric and yogurt. Gradually whisk in the olive oil until the mixture is evenly combined.
- Grate the carrots. Use a box grater or an appropriate grating disc in a food processor. If using a processor, follow its instructions and use the food pusher rather than your fingers. Transfer the grated carrot to a large mixing bowl.
- Dress the carrot. Add half the dressing and toss to distribute it through the shreds.
- Add the couscous. Spoon it into the bowl and add the remaining dressing. Gently distribute the dressing through the couscous, then fold it together with the carrots.
- Finish the salad. Add the raisins, almonds, scallions, herbs and measured black pepper. Toss gently, taste and adjust the salt or pepper as needed.
Choose the carrot color you want
Purple carrots may color the surrounding grains. That does not stop the salad working, but orange carrots are a simpler choice when you want the couscous to stay pale. Whichever color you choose, grate evenly so the carrot is easy to combine and eat.
Serve and handle leftovers
Serve as a substantial side or a light main course. If holding it for later, refrigerate promptly; the yogurt dressing and cooked couscous should not sit out for hours. Use clean utensils when portioning.
More recipes are in ShamsMag Cooking.
Editorial source
Adapted from the owner's Monir Chef archive, post 10682. Cover: AI-generated illustration.
