Carrots are really in season year-round as they hold up so well in storage, and can be grown outdoors all spring, summer and fall. Even if the actual season of carrots doesn’t change much, I like to eat them differently throughout the seasons. I enjoy them roasted and in soups during the winter, and raw or pickled during the warmer months. This carrot salad will surely be on heavy rotation in your house soon.
Different ways to eat carrots with the seasons
I love to eat this carrot salad in the spring, when I’m craving some freshness and flavor from all the new herbs, alongside soft carrot ribbons. There are some vegetables like carrots that I don’t enjoy taking a big raw chomp into, but treated differently by shaving them thinly allows for a whole new textural experience that softens the flavor.
Pair this dish with some grilled fish, a large green salad and a crisp glass of white wine.
Tips on making pearl couscous with ribboned carrots
- Cooking couscous: Some people cook couscous like regular pasta by boiling it and draining it. I prefer to set the couscous in a pot with double the amount of water (like rice) and bring it to a boil. I then turn off the heat and let the couscous absorb the water (or broth) until done. A little energy-saving tip!
- Making ribboned carrots: There are all kinds of fancy little kitchen tools to do this, but I found using a simple vegetable peeler works great. I don’t peel the carrots because I prefer to keep all my nutrients in my veggies, but if you don’t like the texture of the skin, you can discard them.
- Using fresh herbs: Because this recipe doesn’t have a ton of ingredients, make sure the ones you use count! Wash and dry herbs at the last minute and consider using scissors to chop them, not a knife. Scissors will prevent bruising and browning.
Pearl Couscous with Ribboned Carrots
- 1.5 cups pearl couscous
- 3 cups vegetable broth
- 2-3 medium carrots
- 1/2 cup olive oil
- Zest & juice of one lemon
- Large handful of fresh parsley & dill
- 1 tsp salt
- In a medium saucepan heat vegetable broth until boiling. Reduce heat to medium/low and add couscous. Cook uncovered until liquid has been absorbed, about 15 minutes. Remove from heat and toss with olive oil and salt.
- Ribbon the carrots with a vegetable peeler and toss into the couscous with a generous helping of freshly chopped parsley and dill. Add lemon zest and juice, salt again to taste and add cracked pepper if desired.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.