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20 minutes

Vegan Maple Carrot & Pearl Couscous Plates

with Spicy Cucumber Salsa & Herbed Hummus

Cooking time

20 minutes




540 /serving

These vegan plates set themselves apart with a few clever choices. Get a bit of a char on those carrots, as you soften them up on the stovetop. Drizzled with maple syrup, they rest on a bed of pearl couscous spiced with a garlicky sumac spice blend, lemon zest and a handful of fresh herbs. Complete the dish with two condiments: herb-spiked hummus and a hot-to-trot salsa sharp with cucumbers, capers and jalapeño.

We will send you:

  • 400g Carrots (orange or multicoloured)
  • 1 Jalapeño pepper
  • 1 Lemon
  • 2 Cucumbers
  • 14g Herb medley (parsley, mint, cilantro)
  • 120g Hummus
  • 20g Capers
  • 165g Multicoloured pearl couscous
  • 15ml Maple syrup
  • 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Mustard, Sesame, Wheat

You will need:

Medium pot
Olive oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
7 g
Saturated Fat
1 g
1110 mg
Total Carb
108 g
20 g
19 g
15 g
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Cook the carrots
Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large); 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, turning occasionally, 8 to 12 min., until beginning to char and soften. Transfer to a plate and drizzle with the maple syrup. Keep warm.
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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.
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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.
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Make the spicy cucumber salsa
In a medium bowl, combine the cucumbers, capers, ½ the lemon juice, ½ the lemon zest, the jalapeño (add ½ for medium spicy), a drizzle of olive oil, the remaining spices and S&P.
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Make the herbed hummus
In a second medium bowl, combine the hummus, ½ the herbs, the remaining lemon juice and S&P.
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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!