Fresh carrot salad with couscous and Meli honey dressing

For this recipe, prepare warm vegetable broth.

Pour the couscous into a large bowl and add most of the warm broth. Let the couscous swell and absorb the liquid. Taste after a few minutes and add more broth if needed.

Using a vegetable peeler, cut the carrots into long, thin strips (like spaghetti) and place them in a large bowl along with the raisins and dried cranberries.

Roughly chop the pistachios and toast them briefly in a dry pan. Keep an eye on them to prevent burning.

Rinse the parsley, coriander, and mint. Finely chop the herbs.

Combine the herbs and the swollen couscous with the carrots in the bowl.

Prepare the dressing in a small bowl. Mix the Meli honey with a dash of wine vinegar and the mustard. Then add the nut oil and a dash of sesame oil. Whisk well until you get a slightly thickened vinaigrette. Season with salt and pepper.

Pour the honey vinaigrette over the carrot salad and mix well. Adjust seasoning with salt and pepper if necessary.

Cut the figs into quarters and place them on top of the couscous salad. Drizzle with a little extra Meli honey.

Finish the salad with the toasted pistachios, pomegranate seeds, and a few fresh herb leaves.