Balsamic-Roasted Carrot, Pinenut and Couscous Salad

I invented this recipe. One day I had an abundance of carrots and I know how well couscous and carrots go together. The first time I made it, I didn't add the spicy vinegar or pinenuts. It was hubby that suggested that it needed some acidity. I also thought there needed something else - the pinenuts.

This salad goes very well with my Butterflied Moroccan Leg of Lamb, or with a BBQ. Great summer salad!

Ingredients

Salad:
1 cup dried couscous
1 teaspoon chicken stock powder
1 cup boiling hot water
2 tablespoons olive oil
2 tablespoons spicy white vinegar
Handful pinenuts, slightly roasted
Fresh coriander, to garnish

Balsamic Roasted Carrots:
2 - 4 large carrots, peeled and halved
1 tablespoon honey
½ tablespoon olive oil
1 tablespoon balsamic glaze
¼ cup balsamic vinegar
Salt & pepper, to taste

Method

Make balsamic-roasted carrots. Once cooled, cube carrots Add boiling water, oil and vinegar. Mix thoroughly. Leave couscous until all the liquid is absorbed.
Add in carrots and pinenuts and mix.

Method for Balsamic-Roasted Carrots

Preheat oven to 200°C. Using a baking dish, add oil and place into oven. Place carrots into a microwavable dish. Fill with water. Cook in microwave for 4 minutes. Remove and drain.
In a jug, add in honey, balsamic glaze and vinegar. Mix well. Add salt and pepper to taste. Place carrots, and balsamic mix into a bowl and mix thoroughly.
Take baking pan out of oven and add in carrots.
Cook until carrots are tender.