White Bean Carrot Couscous Salad
Serves 4
20 mins prep
20 mins total
This Moroccan-inspired White Bean Carrot Couscous Salad is an easy lunch made with exciting North African flavors, hearty beans, and fluffy couscous. Vegan. Gluten-Free and Nut-Free Options.
For the Dressing:
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Cook the Couscous: Bring the water to a boil on the stovetop or in an electric kettle. Add the couscous to a large bowl with a pinch of salt and pour the boiling water over it; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)
Vegetable Prep: Peel the carrots and trim the ends. Chop the carrots into 2-3” pieces and add to a food processor with an S-blade attachment. Process until finely chopped, 30 to 45 seconds. (Note: You can opt to finely dice the carrots as well, but this method is faster)
Make the Dressing: Add the oil to a small jar along with the lemon zest, lemon juice, harissa, garlic, smoked paprika, and salt. Seal the jar and shake well until emulsified; set aside.
Combine: Add the beans, carrot, red onion, parsley, and pine nuts to the bowl with the couscous. Pour the dressing over the salad and toss well until everything is combined.
Serve & Store: Enjoy immediately; if making for meal prep, transfer the salad into individual mason jars and store in the refrigerator. Leftovers will keep in the fridge for up to 5 days.
