Vegan Maple Carrot & Pearl Couscous Plates
with Spicy Cucumber Salsa & Herbed Hummus
Cooking time
20 minutes
Servings
2/4
Calories
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
Zester
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
7 g
Saturated Fat
1 g
Sodium
1110 mg
Total Carb
108 g
Sugars
20 g
Protein
19 g
Fibre
15 g
Preparation
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.
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 (add ½ for medium spicy), a drizzle of olive 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!
