Quarantine Eats: Harissa Roasted Carrots with Israeli Couscous

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

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.

Recipe from Jake Cohen's Instagram