Sweet carrots and tart cranberries complement each other in every bite of this tangy couscous. It makes a light meal on its own but becomes a showstopper when spread on a platter and topped with braised meat, roasted cauliflower steaks, or seared tofu. If you want to add a little creaminess, serve the couscous with a spoonful of plain yogurt.
1 pound carrots
one 15½-ounce can chickpeas
3 tablespoons olive oil
1½ teaspoons ground cumin
½ teaspoon ground ginger
½ teaspoon dried thyme
¾ teaspoon kosher salt, plus more for boiling
½ cup orange juice
1 cup water
1 cup dry regular or whole wheat couscous
⅓ cup sliced almonds
1 lemon
½ cup dried cranberries
chopped fresh parsley for garnish
- Preheat the oven to 425°F.
- Peel the carrots and slice them diagonally into 1-inch ovals. Drain and rinse the chickpeas.
- In a large mixing bowl, combine the carrots and chickpeas with 1 tablespoon of the olive oil, cumin, ginger, dried thyme, and ½ teaspoon of the salt, coating evenly.
- Line a rimmed baking sheet with parchment paper. Spread the seasoned veggies and chickpeas on it in an even layer.
- Bake until the carrots become tender, 25 to 30 minutes. Stir halfway through cooking.
- Meanwhile, in a medium saucepan over high heat, combine the orange juice, water, and ½ teaspoon of salt. When the mixture begins to boil, remove it from the heat, stir in the couscous, cover, and let stand for 5 minutes.
- When the carrots become tender, sprinkle the almonds on them and continue baking until the almonds lightly toast, 4 to 5 more minutes.
- Juice the lemon for 1 tablespoon fresh juice.
- In the same mixing bowl used to season the veggies, whisk together the lemon juice, 2 tablespoons of olive oil, and the cranberries.
- Fluff the couscous with a fork and add it to the carrots, chickpeas, and almonds. Stir well to combine.
- Serve warm or refrigerate for 30 minutes and serve chilled. Just before serving, stir in the parsley.
Enjoy!