This is a really nice base for addition/swapping in ingredients. If you want a bit more bulk to this dish, I suggest adding a few chickpeas and maybe some feta. Want to make it gluten-free? I would recommend quinoa (for a quick dish) or whole sorghum (for slightly longer cooking time).
- 5 to 6 medium carrots
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup carrot greens, stems removed
- 1/4 cup flat leaf parsley
- 1 clove garlic
- 1 teaspoon lemon zest
- 1 cup pearl couscous
- 1 teaspoon olive oil
- 1/4 cup almond slivers
- lemon juice, for finishing
- Preheat oven to 400˚. Remove tops from carrots and slice in half lengthwise, then slice in half again. Chop each into 1/4″ thick pieces (leaving you with small, quarter pieces of carrots). You will want approximately 2 cups of diced carrots. Toss with olive oil, salt, and pepper and spread into a roasting pan. Roast carrots until tender but still have some crispness left, 20 to 25 minutes.
- While the carrots are roasting, bring a pot of water to a boil, add couscous, and cook for 8 minutes, remove from heat, and allow to sit until just past the al dente stage (tasting is your best friend). Drain, rinse, and toss with the one teaspoon of olive oil.
- To make the gremolata, roughly chop the carrot greens, parsley, and garlic. Add the zest and continue to chop until the mixture is well combined and the garlic/herbs are in fine pieces.
- Once carrots are done, combine with the couscous, gremolata, and almond slivers. Squeeze a bit of fresh lime juice on top and serve.
If you’re unable to find carrots with the stems, use all parsley for the gremolata.