Sumac-Spiced Roasted Veggies with Cara Cara Orange & Walnuts
Pearl Couscous & Feta
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
There’s a marvel of Middle Eastern inspiration behind this vegetarian meal. Our Sumac & Garlic seasoning lends a sweet-tart palate to hefty wedges of fennel and beets roasted for a delicately soft texture. Pearl couscous gets creative when tossed with sharp scallions, the rich nibble of walnuts and sunny sections of Cara Cara orange. For a fitting finish, note the touch of tahini in the vinaigrette and the creamy tang of the feta cheese.
We will send you:
- 225g Red beets
- 2 Scallions
- 1 Cara Cara orange
- 1 Fennel bulb
- 45ml Apple-tahini vinaigrette
- 25g Walnuts
- 165g Multicoloured pearl couscous
- 60g Feta
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Milk, Mustard, Sesame, Soy, Walnuts, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
1 or 2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
6 g
Sodium
970 mg
Total Carb
99 g
Sugars
20 g
Protein
24 g
Fibre
13 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the beets; cut into ¼ inch wedges. Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges. On a lined sheet pan (use 2 sheet pans if necessary), toss the beets and fennel with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Toast the walnuts
Meanwhile, heat a large, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to the bowl of couscous.
Mise en place
Meanwhile, 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 roughly chop. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Dress the couscous
To the bowl of couscous and walnuts, add the orange, white bottoms of the scallions, remaining spices and S&P; stir well.
Plate your dish
Divide the couscous and vegetables between your plates. Crumble the cheese over top. Drizzle with the vinaigrette. Garnish with the green tops of the scallions. Bon appétit!
