This salad is one of those dishes that is somehow, way more amazingly delicious than you ever believe a salad with carrots and cous cous could be. Seriously, it is addictively good. You will be sneaking back for seconds and thirds and if you're like me, be way too excited about your lunch of leftovers the next day.
This recipe is originally from Smitten Kitchen (her recipes are always fabulous), with a few additions that I think make a great thing even better. We usually serve this salad with salmon, baked and glazed with a bit more harissa. The combination of spices, the freshness of the herbs and carrots, and little salty hits of olive and feta makes every bite interesting and wonderful.
Carrot and Cous Cous Salad with Harissa
Recipe adapted from Smitten Kitchen
1 1/2 cups prepared cous cous
3/4 lbs. carrots, peeled and grated
6 tablespoons olive oil
1 garlic clove, peeled and crushed
1 teaspoon ground caraway seeds
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped mint
1/4 cup chopped Kalamata olives
4 oz. crumbled feta cheese
Salt and pepper
1. In a small skillet, heat the olive oil over medium heat. Add the garlic, caraway, cumin, paprika, harissa, and sugar and cook until the spices are fragrant, about 1 to 2 minutes. Remove from heat.
2. Place the carrots in a bowl. Pour the olive oil mixture over the carrots and toss. Add the lemon juice and toss again. Toss in the cous cous, chopped herbs, olives, and feta. Taste for seasoning. Let sit 1 hour before eating.