Honey-Drizzled Carrots over Pearl Couscous
with Spicy Cucumber Salsa & Herbed Hummus
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
If you haven’t considered putting carrots in the grill pan, you’ll be converted. Charred and drizzled with honey, they rest on pearl couscous, perked up with lemon zest and a handful of fresh herbs. Complete the dish with herby hummus and a hot-to-trot jalapeño, cucumber and caper salsa.
We will send you:
- 1 Lemon
- 1 Jalapeño pepper
- 2 Cucumbers
- 300g Nantes carrots
- 14g Herb medley (parsley, mint, cilantro)
- 165g Multicoloured pearl couscous
- 7g Honey
- 120g Hummus
- 20g Capers
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac)
Contains: Mustard • Sesame • Wheat
You will need:
Grill pan (or large pan)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Total Fat
18 g
Saturated Fat
2 g
Sodium
1320 mg
Total Carb
98 g
Sugars
14 g
Protein
18 g
Fibre
13 g
Preparation
Cook the carrots
- Bring a medium pot of salted water to a boil.
- Halve the carrots lengthwise (quarter if large). In a large bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the carrots and cook, partially covered, turning occasionally, 8 to 12 min., until beginning to char and soften.
- Transfer to a plate and drizzle with the honey.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 12 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with ½ the remaining spices and S&P.
Mise en place
- Meanwhile, zest and juice the lemon.
- Small-dice the cucumbers.
- Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems; finely chop the leaves. Combine the herbs in a small bowl.
- Roughly chop the capers.
- Halve and core the jalapeño lengthwise; finely chop.
Make the spicy cucumber salsa
- In a medium bowl, combine the cucumbers, capers, ½ the lemon juice, ½ the lemon zest, the jalapeño (start with ½ for medium spicy), a drizzle of oil, the remaining spices and S&P.
Make the herbed hummus
- In a second medium bowl, combine the hummus, ½ the herbs, the remaining lemon juice and S&P.
Finish & serve
- To the pot of couscous, add the remaining lemon zest and herbs, and S&P; stir well.
- Divide the herbed hummus between your plates and spread out in a circular motion.
- Top with the couscous, carrots and spicy cucumber salsa. Bon appétit!
