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

, from Issue #46. August, 2015
Photography by Manja Wachsmuth.
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


600 grams carrots, peeled and cut into thick batons
2 tablespoons olive oil
1 teaspoon ground cumin
1 cup Israeli couscous
250 gram packet crunchy bean combo
2 spring onions, thinly sliced
small handful mint, roughly chopped
100 grams feta, crumbled

1/3 cup olive oil
2 tablespoons red wine vinegar
½ teaspoon smoked paprika
1 teaspoon honey
2 cloves garlic, crushed
pinch chilli flakes
2 tablespoons capers, roughly chopped
4 tablespoons sultanas, roughly chopped
sea salt and freshly ground pepper


Preheat the oven to 180˚C.

Carrots: Toss the carrots with the olive oil, cumin, salt and pepper and place on a baking tray. Roast for 20 minutes or until tender and golden. Set aside.

Couscous: Cook the couscous in plenty of boiling salted water for about 10 minutes or until tender. Drain and refresh under cold water then drain again. Toss with a little olive oil and set aside.

Dressing: Whisk the oil, vinegar, paprika, honey, garlic and chilli in a bowl, season then stir in the capers and sultanas.

To serve: Put the couscous, carrots, bean combo, spring onions and mint in a large bowl and toss with the dressing. Add the feta and gently combine then transfer to a serving platter. 

Pantry note: Packets of crunchy bean combos are available in the vegetable section at supermarkets.