Moroccan Carrot Salad with Saffron Couscous

We are having beautiful spring-like weather in the Bay Area--68 degrees today and 72 tomorrow and I have spring-fever big time!  Spring always reminds me of carrots and so I couldn't pass up getting a bunch of beautiful tri-color (purple, cream and orange) carrots at the market today.

With carrots this sweet and tender I didn't want to cook them and so I shaved them into thin ribbons and tossed them with a Moroccan Vinaigrette made with freshly squeezed orange juice, lemon juice, sherry vinegar, cumin, coriander, paprika, ginger, garlic, cilantro and olive oil.  I then made a whole wheat couscous with saffron, dried apricots, almonds, pistachios, oil cured olives, preserved lemon and chickpeas.  So easy, fresh and delicious--perfect for a day like today!