Vegan maple carrot pearl couscous plates - Extra large standard

Vegan Maple Carrot & Pearl Couscous Plates

with Spicy Cucumber Salsa & Herbed Hummus

540 cals

20 mins

Description

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.

Contains:

Mustard, Sesame, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

7g

Saturated Fat

1g

Sodium

1110mg

Total carbs

108g

Sugar

20g

Protein

19g

Fibres

15g

Recipe Instructions

Vegan Maple Carrot & Pearl Couscous Plates - Step #1 Cook the carrots
Step 1: 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.
Vegan Maple Carrot & Pearl Couscous Plates - Step #2 Boil the couscous
Step 2: 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.
Vegan Maple Carrot & Pearl Couscous Plates - Step #3 Mise en place
Step 3: 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.
Vegan Maple Carrot & Pearl Couscous Plates - Step #4 Make the spicy cucumber salsa
Step 4: 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.
Vegan Maple Carrot & Pearl Couscous Plates - Step #5 Make the herbed hummus
Step 5: Make the herbed hummus
In a second medium bowl, combine the hummus, ½ the herbs, the remaining lemon juice and S&P.
Vegan Maple Carrot & Pearl Couscous Plates - Step #6 Finish & serve
Step 6: 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!