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.Lemon and Garlic Couscous Herb Salad with Blistered Tomatoes and Cumin Roasted Carrots.



#Cookingwithfriends Part 4.

For those of you who follow me on Instagram, you know that #cookingwithfriends is a collective recipe development idea that I created for all of us to participate in.

If you're currently not following me on Instagram (you should... @thedancers_pantry), that's ok because you still get a custom recipe from me here on the blog!

Here's a breakdown of how it works:

Once a month on my Instagram story I post a series of polling questions as well as interactive questions for my followers to participate in. For example, "lunch vs dinner", "salty vs sweet", "what ethnicity or region of food?", and "what vegetable should be the star of the dish?"

My friends and followers on Instagram then vote for their favorite option and send in their specific choices. When 24 hours is up I collect the highest percentage of votes and make a recipe from what YOU all created.

How fun is that?



So here it is... #Cookingwithfriends Part 4.


1. Soup or Salad: Salad

2. What region or ethnicity of food: Mediterranean

3. What ingredient should be the star of the dish: The majority picked a variety of grains. Couscous was picked from that majority.

4. What vegetable should be the star of the dish: Carrots

5. What herb and or seasoning should be added: Cumin

6. Spicy- yes or no: Yes

7. What extra ingredient should be added: Chili oil (This will be added as it's own blog post soon)


.Lemon and Garlic Couscous Herb Salad with Blistered Tomatoes and Cumin Roasted Carrots.



Ingredients:

Serves 4.


Produce:

  • 1 bushel of carrots- Washed and stalks trimmed

  • 1 cup of mixed herbs chopped- I used: Mint, Dill, Flat Leaf and Curley Parsley, and Lemon Thyme

  • 1 cup of cherry tomatoes halved- I used heirloom cherry tomatoes

  • 1 small cucumber- quartered

  • 1/2 a cup of lemon juice

  • 2 teaspoons of minced garlic

  • Shaved almonds (optional)


Baking and Spices:

  • 1 tablespoon of cumin

  • Olive oil

  • Salt and pepper


Other ingredients:

  • 2 cups of Israeli pearl couscous


Tools needed:

  • Oven

  • Stovetop

  • Large baking sheet or sheet pan

  • Parchment paper

  • Large serving bowl






To begin, pre-heat the oven to 400.


While the oven is pre-heating place the cleaned carrots onto a parchment paper lined baking sheet and drizzle with olive oil, a teaspoon of cumin, salt and a pinch of pepper.

*Season all sides of the carrots.

*If you do not what the stems, simply cut them off. I like to keep them, but I trim them shorter for presentation.


While the oven is heating, bring 3 1/2 cups of water to a boil in a medium size pot.

*Season the water with a teaspoon of salt.


When the oven is ready, roast the carrots for 20 minutes. Flip them over at the halfway mark. Set carrots aside when they are done roasting to cool down.

*The carrots should be done roasting when they are fork tender, but not falling a part. Avoid making the carrots mushy.


When the water has begun to boil, pour in 2 cups of pearl couscous, cover with a lid and turn the heat to low. Allow the couscous to cook for 10-12 minutes.


When the moisture has mostly cooked out of the bottom of the pot, add 2 teaspoons of minced garlic, another teaspoon of salt, and half a cup of lemon juice.


Mix well to combine into the couscous.


Remove the lid from the pot and allow the remaining moisture to cook out.

*I like to add a 1-2 teaspoons of olive oil at this point. It helps to keep the couscous from sticking or burning at the bottom.


As the couscous is cooking, heat a teaspoon of olive oil in a skillet or medium size pan on medium high heat. Place the tomatoes skin side down to begin onto the skillet and sprinkle with salt and pepper.

Allow the tomatoes to cook for 3-5 minutes. The tomatoes should be soft and the skin side should have some heat marks.


Remove them from the heat when they are soft enough.

*Keep tomatoes moving to avoid completely bursting open and tearing.


When the moisture has cooked out of the pot of couscous, remove the pot from the heat and allow it to come to room temp.

*If you'd prefer to cool it quicker, spread the couscous out onto a large baking sheet. The residual heat from the pot will keep the couscous warmer longer, so by spreading it out you will help release the heat quicker.


When the couscous has cooled, transfer to a large serving bowl and mix in the chopped herbs, cucumber, and shaved almonds.


Place the blistered tomatoes on top of the couscous and drizzle with olive oil or a chili infused oil.

*Recipe for chili infused oil to come.



To finish the final plate, lay the carrots across the couscous salad, or serve them on the side and enjoy this Mediterranean style salad!



If you enjoyed this #cookingwithfriends recipe and want to participate in the next one, make sure to follow me on Instagram!

Thanks everyone for helping me create this delicious recipe! We did great.



Please remember to SUBSCRIBE at the bottom of the page and follow me on Instagram and Facebook for fun updates!


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