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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Vegetable Stock Concentrate
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.
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.
Spread carrots onto a baking sheet, keeping some dressing in bowl. Roast until lightly browned, 25-30 minutes. Toss halfway through.
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.
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.
Divide Israeli couscous between plates. Top with salad. Garnish with pepitas and a dollop of sour cream.