While you might call this salad a side dish, it deserves to be the main attraction. It’s a sumptuous platter composed of roasted carrots, baby arugula, and bright herbs scattered over a bed of toasted pearl couscous (also known as Israeli couscous). Each component is given respect.
The extra step of toasting the couscous lends a golden, nutty flavor to the bowl, which ripples with spice. The natural sweetness of the carrots is amplified by roasting the roots to crisp tenderness. Wisps of baby arugula weave throughout the salad, adding a peppery bite, and an herbaceous shower of garden herbs adds leafy freshness.
