Southwest Carrot "Couscous" with Peach and Strawberry Pico de Gallo

I have been craving lighter food lately, less nuts and more veggies and fruits, probably because all of the delicious produce in season. I found montana grown heirloom carrots, peaches, cilantro, red onion and tomatos at the last farmers market. I decided to make something delicious with this wonderful cornucopia of foods...this is what I came up with.




Carrot Couscous:

2 cups local organic carrots chopped
1/2 tomato chopped
handful cilantro chopped
hanful carrot tops chopped
2 Tbs red onion diced
juice of 1/2 a lime
cumin, paprika, cayenne, coriander or whatever southwest spices you want to use
a few cranks of sea salt
*Process carrots in food processor until the carrot peices are the size of couscous, transfer to a bowl. Add everything else and mix.

Peach and Strawberry Pico de Gallo:

2 peaches diced
4 strawberries diced
2 Tbs red onion diced
1/2 tomato diced
juice of 1/2 a lime
handful cilantro
few cranks of sea salt
*Put everything in a bowl and mix.


Transfer everything onto a plate and garnish with avocado!

Enjoy!