Pearl Couscous Salad with Roasted Carrots and Citrus Dressing
This pearl couscous salad is built for the space between side dish and light meal. Roasted carrots bring sweetness and browned edges, pearl couscous adds a pleasantly chewy base, and a citrus dressing keeps the bowl lively instead of heavy. I like it with toasted almonds for crunch, parsley for freshness, and a little crumbled goat cheese when the meal calls for something creamy. It travels well, holds nicely for lunch, and pairs easily with roasted chicken, fish, or a platter of small plates. The key is seasoning in layers: salt the cooking water, dress the couscous while warm, and finish with acid right before serving.
