Harissa-Glazed Heirloom Carrot Salad

with Date Molasses & Spinach-Almond Couscous

20 MIN

2 Servings

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From the Test Kitchen

In this couscous and vegetable salad, inspired by North African and Middle Eastern cuisines, we’re sautéing heirloom carrots and coating them in an incredible sauce. Sweet date molasses and currants are combined with Greek yogurt and harissa paste, a popular Tunisian condiment made with vibrant red peppers and simple seasonings. The results are creamy, rich and perfectly spicy.

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Nutrition

PER SERVING
Calories

535 Cals (est.)

fresh

ingredients

½ cup Couscous
½ cup Plain Greek Yogurt
2 oz Baby Spinach
1 Red Onion
¾ lb Heirloom Carrots
1 bunch Mint
2 Tbsps Date Molasses
2 Tbsps Sliced Almonds
¼ cup Dried Zante Currants
1 Tbsp Harissa Paste

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium pot, heat a big pinch of salt and 1 cup of water to boiling on high. Trim off and discard the stem ends of the carrots; quarter the carrots lengthwise. Peel the onion and cut lengthwise into ¾-inch wide wedges; separate the layers. Pick the mint leaves off the stems; discard the stems. Roughly chop the spinach.

2 Make the spinach-almond couscous:

Add the couscous to the pot of boiling water; cover and remove from heat. Let stand for 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork. Add the spinach and almonds; stir until the spinach is slightly wilted. Season with salt and pepper to taste and set aside in a warm place.

3 Start the carrots:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the onion. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

4 Add the sauce:

Add the currants, date molasses and ½ cup of water to the pan of carrots and onion; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 2 to 4 minutes, or until the liquid is slightly reduced in volume. Remove from heat.

5 Finish the carrots:

Off the heat, add the harissa paste and Greek yogurt to the pan of vegetables and sauce; stir until thoroughly combined. Season with salt and pepper to taste.