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Spicy Carrot Top Salad


  • 2 cups diced carrots about 8 small to medium carrots
  • 1 1/2 Tbsp harrissa powder
  • 4 1/2 Tbsp olive oil, divided
  • 2 cups carrot greens, thick stems removed, finely chopped
  • 1/4 to 3/4 cup fresh mint leaves, finely chopped
  • One small red onion, finely diced
  • 1/4 cup fresh lemon juice
  • Salt & Pepper to taste


Prepare the Carrots

  • Heat oven to 400 degrees.
  • Toss together 1 1/2 Tbsp. olive oil, harissa and carrots in a bowl. Move to a rimmed baking sheet and roast for about 20 minutes, or until soft. You don’t want them to be mushy, so check on them at around the 15-minute mark as oven temperatures vary. 

Prepare the Rest of the Salad

  • Cook couscous according to package directions.
  • Combine the cooked couscous and the rest of the dry ingredients in a large bowl. Add lemon juice and remaining olive oil, salt and pepper to taste, and mix again. Ideally, allow salad to sit for 30 minutes or more at room temperature before serving to allow flavors to meld.
  • This will keep well in your refrigerator for about 2 days. Serve right out of the fridge or at room temperature.


*Note about mint: This amount depends on the type of mint you are using. Spearmint is much more pungent and mouthwash-y than peppermint, it’s more restrained relative. Therefore, if using spearmint, start with a ¼ cup here. If you want your salad mintier, add more