Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad

Ingredients:

• 1 lb carrot cut on the diagonal in 1/2' pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet smokey paprika
• 1 4 ounce package feta cheese crumbled or 1 4 ounce package goat cheese crumbled
• 8 -10 large medjool dates seeds removed and quartered on the long axis
• 1 14 ounce can garbanzo beans drained
• 1 cup couscous
• 1 1/4 cups vegetable stock
• 1 lemon reserved for juice
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seed
• 3/4 cup fresh cilantro leaves chopped
• sea salt
• black pepper

Steps:

• Preheat oven to 375F Place the carrots
• honey
• cinnamon
• sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
• stir in garbanzo beans and cook an additional 5 minutes
• While the carrots are roasting
• prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
• Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
• Combine the carrots and couscous
• lemon juice
• date quarters
• toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
• add in the cilantro and serve in a bowl warm