Roasted Carrots with Carrot Top Couscous

For the carrot top pesto:

1 large bunch carrot top greens, leaves removed

1/4 cup fresh mint leaves, packed

2 large garlic cloves

Juice of 1 lemon

1/4 cup roasted pistachios

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

2/3 cup extra-virgin olive oil

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For the bowls:

1 large bunch carrots, peeled, sliced

1 medium yellow onion, thinly sliced

15-ounce can chickpeas, drained, rinsed

2 Tbsp. olive oil

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. ground cinnamon

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 1/2 cups couscous, dry

3/4 cup golden raisins

4 ounces crumbled feta cheese

Chopped pistachios, optional

1. Preheat oven to 425 degrees F. 
2. In a large bowl, combine sliced carrots and onions, chickpeas, olive oil, cumin, coriander, cinnamon, salt and pepper. Toss until vegetables are evenly coated in oil and spices. Transfer the mixture to a large rimmed sheet pan. Roast at 425 degrees F for 25-30 minutes.
3. While the vegetables roast, prepare the couscous according to package directions. (For 1 1/2 cups dry couscous, I brought 1 3/4 cup water to a boil in a medium saucepan with 1/2 tsp. salt. Once boiling, add the couscous, stir, cover, and remove from the heat. Let the couscous stand for 5 minutes, until liquid is absorbed and couscous is tender.)
4. While the couscous cooks, make the carrot top pesto. Add all of the pesto ingredients to a small blender or food processor, and blend until smooth. 
5. Once the couscous has cooked, gently fluff it with a fork to break up clumps. Add the golden raisins and half the carrot top pesto. Stir until the pesto is distributed throughout the couscous.
6. To assemble, you can either serve in individual bowls, or build a large platter. Start with a bed of couscous, top with roasted vegetables, drizzle with some of the remaining carrot top pesto, and garnish with crumbled feta cheese and chopped pistachios.