Spiced Couscous and Carrot Salad

After dropping my oldest son off at Middle school the other day, I noticed the houses that once showcased tired, brown lawns during our three year drought, miraculously had green lawns! 
Last I heard, we were still on water rationing here in SoCal, but these lawns were gorgeous! Green and landscaped to perfection. When did this happen? At first I thought it was because I was in a better neighborhood with much bigger lawns to notice, but as I turned down my very own block...I saw green lawns everywhere? I couldn't believe my eyes.
Unfortunately, I also noticed as I pulled into my driveway, that our house had the only brown lawn or shall I say, grass made of dirt...on the entire block! Hmmm...I don't believe I got the memo that said we can have nice lawns again. 
I'm embarrassed and determined to not have a yucky lawn anymore. But what do I do? There are those extremely dedicated folks doing their part to conserve, who opted for drought tolerant desert motif and even those who coughed up the mighty sum to get the new Astro-turf lawns, but I not going to do those things. No, I'm simply going to water my dirt again and hope something grows! :)

This recipe is a quick and delicious side dish that can be served warm or cold. As a salad, I wanted the carrots to be a little crunchy, so I steamed the carrots briefly, when I added them to the couscous while making the dressing. However, the next time I make it as a warm side dish, I'll coat the carrots with a little of the dressing and roast them in a 400 degree oven for a few minutes to caramelize them a bit for added sweetness. Either way this salad is delicious and decidedly fall-inspired! Enjoy!

Spiced Couscous and Carrot Salad

(recipe inspired by Happy Hearted Kitchen)
Serves 4-6

1 1/4 cups Trader Joe's® Harvest Grains Blend (substitute with Israeli Couscous)
1 3/4 cups chicken broth
1/2 t. cumin
1/2 t. coriander
1/4 t. ginger
1/8 t. cinnamon
1/2 t. kosher salt
1/4 t. red pepper flakes
1 bay leaf
3 carrots, peeled into ribbons
1/2 cup dried cranberries
1/4 cup pumpkin seeds, shelled
cilantro, garnish

Dressing
3 T canola oil
1 T Honey
juice and zest of one orange

In a large skillet, add chicken broth and spices and bring to a boil. Add couscous and cook according to package directions. Prepare carrot ribbons and add carrots to the skillet, placing the carrots on top of the cooked couscous. Replace lid and let carrots steam for 5-8 minutes. Prepare dressing. Add pumpkin seeds and cranberries to the couscous and carrots. Toss with dressing, add additional cranberries, pumpkin seeds to taste and garnish with cilantro and enjoy!

Other recipes to try:

Balsamic Mushroom Quinoa

Indian Spiced Lentils