Pearl couscous and chickpea salad with honey and savory herb vinaigrette

For the salad:

• 6 to 10 Nantes carrots cut into diagonal pieces
• 15 ml (1 tbsp) of honey
• 15 ml (1 tbsp) of sunflower oil or camelina oil
• 5 ml (1 tsp) of dried Lower St. Lawrence savory herbs
• 750 ml (3 cups) of water
• 375 ml (1 1/2 cups) of pearl couscous
• 500 ml (2 cups) of rinsed and drained chickpeas
• 80 ml (1/3 cup) chopped dried (French) shallots
• 100 g (3 1/2 oz) of crumbled goat cheese

For the honey and savory herb vinaigrette:

• 80 ml (1/3 cup) of sunflower oil or camelina oil
• 15 ml (1 tbsp) of apple cider vinegar
• 15 ml (1 tbsp) of honey
• 15 ml (1 tbsp) of old-fashioned Dijon mustard
• 10 ml (2 tsp) of dried Lower St. Lawrence savory herbs

Steps:

• Preheat the oven to 205 °C (400 °F).
• Place the carrots on a baking sheet lined with parchment paper. Drizzle with honey and oil. Sprinkle with savory herbs. Toss to coat the carrots well with the flavored oil.
• Bake for 20 to 25 minutes, until the carrots are tender and lightly caramelized. Remove from the oven and let cool slightly.
• In a large saucepan, bring the water to a boil. Add the pearl couscous and cook for 8 to 10 minutes over low-medium heat, until the couscous is tender. Drain. Cool under cold water and drain again.
• In a salad bowl, mix the couscous with the chickpeas, shallots and roasted carrots.
• In a bowl, whisk together the vinaigrette ingredients, then pour into the salad bowl. Stir gently.
• Add the goat cheese and stir gently.
• Serve the salad warm or cold.