Sumac-Spiced Carrot & Tomato Pearl Couscous
with Pistachio-Orange Vinaigrette & Labneh
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Dress for success at suppertime with an out-of-this-world vinaigrette. You’ll be dicing sections of fresh orange and toasting pistachios, then combining those fruity and nutty elements with honey and apple cider vinegar. It graces a delightful vegetarian platter built on a swirl of creamy labneh topped with pearl couscous, roasted carrots and halved cherry tomatoes. Fresh chives and our Sumac & Garlic spice blend are there to add zip, zap and zing.
We will send you:
- 140g Multicoloured cherry tomatoes
- 1 Bunch of chives (or garlic chives)
- 300g Nantes carrots
- 1 Orange
- 30ml Apple cider vinegar
- 25g Chopped pistachios
- 7g Honey
- 165g Multicoloured pearl couscous
- 30ml Labneh
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Milk, Mustard, Pistachios, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
5 g
Sodium
650 mg
Total Carb
106 g
Sugars
24 g
Protein
18 g
Fibre
12 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
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, return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
Meanwhile, halve the tomatoes. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then medium-dice. Thinly slice the chives.
Toast the pistachios
Heat a medium, dry pan on medium. Add the pistachios and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board. Once cool enough, roughly chop.
Make the vinaigrette
In a medium bowl, combine the vinegar, honey, orange, pistachios, ½ the chives, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Finish & serve
To the pot of couscous, add the tomatoes and remaining chives; stir well. Divide the labneh between your plates and spread out in a circular motion. Top with the couscous and carrots. Drizzle with the vinaigrette. Bon appétit!
