Couscous with sesame-roasted carrots + feta from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 154) by Nik Sharma

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Notes about this recipe

  • michalow on May 25, 2026

    Wonderfully balanced flavors. I included some flageolet beans, which added some green, some creaminess, and some protein. Toasted almonds or something else for a little bit of crunch would be nice, too.

  • SheilaS on June 24, 2023

    So easy to cook the couscous and make the dressing while the carrots roast. I'd consider roasting some chickpeas along with the carrots and calling this a vegetarian main. I agree with an earlier poster that one clove of garlic is plenty for the couscous but I'd roast more with the carrots.

  • bernalgirl on February 19, 2021

    Absolutely great recipe, comes together easily and so much flavor and texture. Can't wait to make this again.

  • meggan on February 08, 2021

    I used pearl couscous so this was probably gummier than it should have been but it was still delicious.

  • Yildiz100 on December 26, 2020

    Very nice. I would probably make this with coin sized carrots in the future so I can stir them into the couscous and serve this as a salad in a big bowl instead of plating individual sides. The plating as written is more for presentation than anything else. I was very surprised by how well these flavors complimented each other. I would also make this without the feta if I didnt have it on hand. The feta wasnt very noticeable. Made a half recipe of the dressing and it was plenty. As for the couscous, reduce water to 3/4 cup, and 1 clove of garlic is enough. Maybe roast extra garlic cloves next time. They are delicious!

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