3 pounds carrots, cut into 1-inch pieces
1/4 cup olive oil
1/4 cup harissa
2 tablespoons date syrup or maple syrup
Salt and pepper, to taste
1 1/2 cups pearled couscous
1 lemon, zested and juiced
1/2 cup chopped fresh parsley
Recipe from Jake Cohen's Instagram
1 - Preheat the oven to 450°F. On a sheet pan, toss the carrots with 2 tablespoons of the olive oil, the harissa, date syrup, and a heavy pinch of salt and pepper to coat. Roast until tender, 25-30 minutes.
2 - Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Season with a heavy pinch of salt and add the couscous. Reduce the heat to medium-low and cook covered until tender, about 15 minutes. Remove from the heat and let sit for 5 minutes, then fluff with a fork.
3 - Transfer the couscous to a large bowl and toss with the remaining 2 tablespoons of olive oil, the roasted carrots, lemon zest and juice, and parsley. Adjust seasoning with salt and pepper, then serve warm or at room temperature.