Roasted Carrot and Israeli Couscous Salad with a Sultana and Caper Dressing

Roasted Carrot and Israeli Couscous Salad with a Sultana and Caper Dressing

Carrots develop a lovely nutty flavour when roasted and stand up well to the gutsy flavours in this dressing. The bean combo adds crunch while the feta lends a creamy, salty texture to the salad.

Serves 4–6

Photography by Manja Wachsmuth
From issue #46
Aug. 28, 2015