To prep the carrots, cut into about 3/4 inch x 6 inch pieces.  In a large bowl, mix the EVOO through the powdered ginger and toss with the prepped carrots.  Grill carrots over high heat or at about 400 degrees (if using grill thermometer)  for about 15 to 20 minutes until just tender and lightly charred.  You are aiming for a slightly crisp carrot with a little bite to it.  Alternately, you can roast the carrots at 400 degrees for 30 mins or just until tender.  While the carrots are cooking, prepare the couscous, pesto and dressing.

To cook the pearl couscous, heat the EVOO in a small saucepan over medium heat.  Add couscous and toast for about three to five minutes until fragrant and very lightly browned.  Add vegetable broth and bring to a simmer.  Cover and cook over low for about 10 to 15 minutes, until the liquid is absorbed.  Remove the lid and fluff the couscous with a fork. Set aside.

To make the pesto, pulse the garlic and walnuts in a food processor or high speed blender until coarsely chopped.  Add the carrot tops, basil, cilantro and parmesan.  Pulse until coarse puree forms.  Add EVOO and pulse until combined and smooth. 

To make dressing, in a small bowl combine the greek yogurt through the pesto.  To assemble the salad, divide the salad greens between four dishes.  Divide cooked couscous, curried carrots, currants and pistachios between salads.  Top with dressing and additional pesto if desired.