Warm roasted carrot, walnut, feta and giant couscous salad

Warm roasted carrot, walnut, feta and giant couscous salad 🥕🥕🥕Happy Monday, friends! This salad makes a great lunch or side dish. I think it’s even special enough for Thanksgiving, but easy enough for anytime! The sweet roasted carrots go soooo well with tangy, salty feta. Use rainbow carrots for a bit of pizzazz but of course trusty orange carrots do the job just as well! 🌈

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#RECIPE
1 lb (450g) carrots
2 tbsp olive oil
salt and pepper
8 oz (225g) giant (Israeli) couscous
1 tsp vegetable bouillon powder
2 tbsp chopped fresh parsley or mint
7 oz (200g) feta cheese, crumbled
1 cup toasted walnuts, chopped
olive oil, for drizzling
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Preheat the oven to 425F (220C). Peel carrots and cut into similar sized sticks, about 3 inches long. Toss in olive oil, season with salt and pepper, and spread out evenly on a baking sheet.
Roast in the preheated oven, 15-20 minutes, till tender and caramelized.
Meanwhile, prepare couscous according to package instructions, using veggie bouillon to flavor the water. At the end of cooking, stir in the fresh herbs.
Build your salad: on a large serving platter, spread out the couscous. Top with half of the walnuts, then the carrots. Crumble over the feta and scatter with remaining walnuts. Top with a handful of chopped fresh parsley or mint and a drizzle of olive oil.