Grilled Carrots & Couscous Salad with a Summer Herb Green Goddess Dressing
Carrots are a heartier vegetable than what we often gravitate to in the summer, so it's not uncommon to think they are harvested in the fall. They are a summer veggie, however, and one of my favorites to get on the grill and round out a few handfuls of fresh greens paired with a summer herb green goddess dressing when it is hot. They're a great choice for long-run recovery, and if they make it to the fridge that evening, the flavors from the grill are even better the following day. Pair it with your preference of protein, avocado, or a couple of hard-boiled eggs you stored have in the fridge!
How to make:
Heat grill to 400 degrees. While it is heating, slice carrots in half as pictured. Brush olive oil, salt, and pepper evenly on carrots. You can use a large bowl to spread the olive oil evenly if that is easier for you.
Place carrots horizontally on the grill for more precise grill marks for 15-20 minutes. Prepare salad.
On a large plate, combine arugula, couscous, and pecorino.
Note* : I recommend making your grains ahead of time. Couscous cooks fast, and can easily be prepared in the morning or before you begin dinner. Store in the fridge for one week, and make extra - it's a fan favorite add-on for the whole family! In the summer, it's more common to desire them cold over hot too.
After 20 minutes have passed, flip the carrots, double-checking to ensure the grill marks are to your liking. Leave on the grill for another 10-15 minutes. Place on top of the salad, add toasted pepitas and serve with my Summer Herb Green Goddess Dressing.
10-12 full-size carrots, cut in half as pictured
1 cup of pearled couscous
1-2 handfuls of arugula or preferred greens
1/4 cup of pecorino
1/4 cup of toasted pepitas
Green goddess dressing - amount to your liking!