HelloFresh
Cumin-Roasted Carrot and Avocado Salad
with Israeli Couscous
Read more
In this salad, we're roasting carrots with garlic, cumin, and thyme until they’re fragrant and full of concentrated sweetness. Peppery arugula and creamy avocado are then tossed into the mix, resulting in lots of contrasting colors, textures, and flavors. Throw in some pepitas and sour cream for garnish and you’ve got a salad that sings with sunshine-y vibes and lots of veggie wholesomeness.
Tags:Egg-FreeNut freeVegetarian
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients
serving amount
2
4
Ingredients
serving amount
2
4

3 unit

Carrot

0.25 ounce

Thyme

1 unit

Lemon

2 clove

Garlic

1 teaspoon

Cumin

1 teaspoon

Chili Flakes

0.75 cup

Israeli Couscous

(ContainsWheat)

1 unit

Vegetable Stock Concentrate

1 unit

Avocado

2 ounce

Arugula

2 tablespoon

Sour Cream

(ContainsMilk)

1 ounce

Pepitas

unit

Salt*

unit

Pepper*

4 teaspoon

Olive Oil*

Nutrition Values/ per serving
Nutrition Values/ per serving
Calories687 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber19 g
Protein19 g
Cholesterol10 mg
Sodium402 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Large Bowl
Whisk
Baking Sheet
Small pot
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 400 degrees. Peel and halve carrots, then cut into 2-inch long wedges. Strip leaves from thyme. Discard stems. Mince or grate garlic. Halve lemon.

2

Squeeze lemon juice into a large bowl. Whisk in garlic, thyme leaves, cumin, chili flakes (to taste), salt, pepper, and a large drizzle of olive oil. Add carrot wedges and toss to coat.

3

Spread carrots onto a baking sheet, keeping some dressing in bowl. Roast until lightly browned, 25-30 minutes. Toss halfway through.

4

Meanwhile, heat a drizzle of olive oil in a small pot over medium heat. Add couscous and toss until slightly fragrant, 1-2 minutes. Stir in 1½ cups water, stock concentrate, and a pinch of salt. Bring to a boil, cover, and reduce to a simmer. Cook until al dente, 10-15 minutes.

5

Pit, peel, and dice avocado. Toss in bowl with remaining dressing. Toss in roasted carrots, arugula, a drizzle of olive oil. Season with salt and pepper.

6

Divide Israeli couscous between plates. Top with salad. Garnish with pepitas and a dollop of sour cream.

Recipes you'll love to cook!

Get delicious recipes with farm fresh ingredients every week!