White Bean Carrot Couscous Salad

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

1 cup dry couscous

1 ¼ cups water

kosher salt to taste

4 to 5 carrots

30 ounces cannellini beans drained and rinsed (2 cans)

½ bunch flat leaf parsley roughly chopped

¼ red onion fine dice

½ cup toasted pine nuts*

subheading: For the Dressing:

¼ cup olive oil

Zest of 1 lemon

Juice of 2 lemons about 3 to 4 lemons

2 to 3 teaspoons harissa*

1 clove garlic crushed

½ teaspoon smoked paprika

½ teaspoon kosher salt

Directions at frommybowl.com

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